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Typical SALAMI, Soppressa and Salamp di Cueste of Friuli region
   

Minced and seasoned cured pork meats of Friuli

   Minced and seasoned cured pork meats of Friuli To using all parts of the pork, to having a whole taste of this animal, to don’t run the risk in the meats seasoning the simpler technique consist in the mincing and sausage making. The meats are minced and mixed with salt, spices and other various flavourings at discretion. Then they are put in a natural gut.
   
The traditional Salami of Friuli region
  The salami (‘salamp’ in the friulan language) is the prince of the products made with the pork meats in Friuli, because since antiquity it has been considered by the people the best system of preserving almost a whole year the more precious and limited meats of this animal which was butchered only in the months of November-December.
   For these reasons the friulan salami
- is made with the best parts of the pork: fillet, haunch, shoulder, chop (whereas in other regions they use mostly shins or mixed pork-beef meats), to which are added lard and bacon;
- substantially is lean, because the fat part (necessary to maintaining soft the mixture) is not over the 20% of the total weight;
- the mincing is at medium ‘grain’, to preserving as much as possible the original tastes of the meats;
- is not very spiced (only salt and pepper; on demand, garlic macerated in the wine) because the natural good taste is given by the same precious meats;
- is sold in medium-small sizes (400-1000 grams).
  Moreover the salami of Friuli acquires more taste in the maturing, in which the quality of air is essential: in this plan the Friuli region is privileged by the presence of the Adriatic Sea and by its proximity to the mountains (50 km only), that guaranties in whole region air rich of sea elements and its continuous sea-mountains circulation, making an ideal mix of humidity and temperature.
  The recommended seasoning goes from 1 to 8 months. In the isolated mountain areas, the preservation and maturing of the friulan salami are helped with a light smoking.

Recommended Producers with direct sale

Province of Pordenone
SALUMI CECONI, PINZANO al Tagliamento
LA PIOPPA Holiday farm of Bonadio Florio, SACILE
Province of Udine
BORGO DEI SAPORI Holiday farm , CIVIDALE del Friuli
DEL DO’ ALDIVA, MORUZZO
F.lli GIACOMINI farm, TARCENTO
MARIO LIZZI Butcher’shop-delicatessen, FAGAGNA
MISSANA- Holiday farm CASALE CJANOR, FAGAGNA
MORSUT LUCA Holiday farm, RUDA
NARDUZZI Holiday farm, COLLOREDO di Monte Albano
Province of Gorizia
FELCHERO – Holiday farm LIS ROSIS, MEDEA
Province of Trieste
BAJTA Fattoria carsica of Skerlj Slavko e C., SGONICO
(see below)
   

The Soppressa

  The ‘soppressa’ is simply a bigger salami, but just for that its meats mature in different kind generating a particular taste, more savoury. The Soppressa is an ‘adopted’ friulan cured pork meat, because it is native of the near Veneto region.
Recommended Producers with direct sale

Province of Pordenone
SALUMI CECONI, PINZANO al Tagliamento
Province of Udine  
F.lli GIACOMINI farm, TARCENTO
MARIO LIZZI Butcher’shop-delicatessen, FAGAGNA  
(see below)
   
The Friulan salami ‘tagliato’ (cut) or ‘a punta di coltello’ (at knife point)
 

 In the composition and seasoning this salami is identical to the traditional one, only in the processing is different because the meats are not minced by machine but hand cut in small pieces with a knife: the taste results more natural and savoury. It is at once identifiable for the ‘grain’ large and variegated. In the maturing it prefers the hill climate.
Recommended Producers with direct sale

Province of Pordenone
SALUMI CECONI, PINZANO al Tagliamento  
Province of Udine  
F.lli GIACOMINI farm, TARCENTO
MARIO LIZZI Butcher’shop-delicatessen, FAGAGNA  
Province of Gorizia
FELCHERO – Holiday farm LIS ROSIS, MEDEA  
(see below)
   
‘Salamp di cueste’ (rib salami)
 


The processing, the fat part, the ‘grain’ and the seasoning is the same as traditional salami, the meat, instead, is of a single kind, the rib pulp, which gives to the salami a specific taste, very savoury. Rare  

  
Recommended Producers with direct sale  

Province of Udine
DEL DO’ ALDIVA, MORUZZO
F.lli GIACOMINI farm, TARCENTO
MARIO LIZZI Butcher’shop-delicatessen, FAGAGNA 
   

Recommended producers of Cured pork meats with direct sale in Friuli: all they are using exclusively pigs bred by themselves

Province of Pordenone

SALUMI CECONI, PINZANO al Tagliamento 33090 PN, loc. Valeriano via Roma 105 (main street), tel./fax.0432-950703 338-5481956 Questo indirizzo e-mail è protetto dallo spam bot. Abilita Javascript per vederlo. / Craft production ( with semiwild pigs totally bred and fed by oneself) of salame, soppressa, lardo in conca, rolled costa, pancetta, coppa, salsiccia, figadel, cotechino (everyone without additives and artificial colouring) / Direct sale 9-12.30/15.30-19.00 from tuesday to saturday.

Holiday farm LA PIOPPA of Bonadio Florio, SACILE 34070 PN, loc. S. Odorico via Camolli 14, tel./fax.0434-70993 Questo indirizzo e-mail è protetto dallo spam bot. Abilita Javascript per vederlo. (Touristic accommodation open all year; Hot cooking: friday and saturday evening, sunday midday and evening) / Seasoned and cured meats of pork and of wild boar: on sale in cooking time or on booking.

Province of Udine

Holiday farm BORGO DEI SAPORI accommodation and cooking, CIVIDALE del Friuli 33043 UD, loc. Spessa via Planez 60, tel.0432-732477 338-7440352 www.borgodeisapori.net / Organic production of wines by measure and in bottle, little fruit, apples and its juice, jams, organic and without gluten fresh and cured pork meats: on sale on-line, on booking or in coking time (friday 17-23.00, saturday and sunday 11-14.00/17-23.00; closed from 15 February to 15 March and September)

DEL DO’ ALDIVA, MORUZZO 33030 UD, via Calcina 8, tel.0432-672410 338-7184642 333-2003138 /All types of organic fresh and seasoned cured pork meats, Vegetables, Fruit, Apple juice / Sale, also with other organic produce, in Udine via Maniago 4/b tel.0432-477355 friday and saturday 9-13.00/ 16.30-19.30 or on booking in Moruzzo Farm

F.lli GIACOMINI, TARCENTO 33043 UD, via Dante 107, tel.0432-782076 347- 2374856 Questo indirizzo e-mail è protetto dallo spam bot. Abilita Javascript per vederlo. / Fresh and cured pork meats (20 seasoned or to cooking types with the specialities: crafut, polmonarie, salame di costa, 24 months ham); High quality beef (20 types, 10 ready to cooking and also cooked dishes) from own hill breeding: all our meats are Ogm free / Shop open thursday, friday, saturday 8.30-12.30/15.30-19.00 Butcher’shop-delicatessen

MARIO LIZZI, FAGAGNA 33040 UD, via Umberto I 29, tel.0432-800376 / Beef (from own breeding), pork and donkey meats; ready to cooking dishes and hot dishes takeaway, own cured pork meats: Ham, Bresaola, Mortadella, Bianco, Pestat, Pestadice typical of Fagagna / Open from monday to saturday 8.00-13.00; from thursday to saturday also 15.30-19.30 / Tasting in the 'adjacent Bar Restaurant 'Al Bacar' (see file)

MISSANA- Holiday farm CASALE CJANOR, FAGAGNA 33034 UD, loc. Casali Lini 9, tel.0432-801810 fax.0432-810524 www.casalecjanor.com / Cured meats and by-products of Poose, Poultry and Pork fresh meats / In oil and in pickle Vegetables / Jams / Special cured pork meats: rolled lard ‘bianco di Fagagna’, ‘pestat’, ‘pestadice’, soppressa, pancetta, salame / Vendita su prenotazione o venerdì, sabato, domenica 12.30-19.30

Holiday farm MORSUT LUCA , RUDA 33050 UD, loc. San Nicolò via Mondina 5, tel.0431-998929 347-7518985 Questo indirizzo e-mail è protetto dallo spam bot. Abilita Javascript per vederlo. / Wines by measure and in bottle from Aquileia area; acacia and millefiori Honey and honeydew from Torre’s woods; Fruit; Cured pork meats by own complete production chain / Direct sale and cold and hot cooking from wednesday to sunday (see file)

Holiday farm NARDUZZI Accommodation and Cooking, COLLOREDO di Monte Albano 33010 UD, via I.Nievo 65 tel.0432-889614 fax.0432-889022 / From own hill breeding fresh Beef, fresh and seasoned Cured pork meats and Cheese / Direct sale, cold and hot cooking: monday-wednesday 9-13.00, thursday-saturday 9-13.00/16-20.00; Sale in Udine via Pio Ferrari (also ice-cream), monday 9-13.00, tuesday-saturady 9-13.00/15-19.00 tel.333-8506920 (see file)

Province of Gorizia

FELCHERO – Holiday farm LIS ROSIS accommodation and cooking for groups, MEDEA 34070 GO, via Trieste 15, tel.0481-67200 335-6810197 www.lisrosis.it / White Asparagus, Vegetables, typical Cured pork meats (whole year): salame also ‘tagliato’, ossocollo, rolled pancetta, pestat; in winter: muset, salsiccia) / Sale open in working time

Province of Trieste

Fattoria carsica BAJTA of Skerlj Slavko e C., SGONICO 34010 TS, loc. Sales 108, tel.040-2296942 fax.040-2033797 www.bajta.it / Sale of own fresh wild Highland Beef, Cured pork meats (typical 16 months old ham), Wines of Carso, Vegetables: tuesday and sunday 9-13.00, from wednesday to saturday 9-13.00/16-19.00 / Holiday farm with accommodation ever open and with cold and hot cooking form thursday to sunday 10-24.00
 
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