{"id":32665,"date":"2023-06-12T10:01:29","date_gmt":"2023-06-12T08:01:29","guid":{"rendered":"https:\/\/www.albergodiffuso.org\/fums-profums-and-salums\/"},"modified":"2026-04-17T17:23:04","modified_gmt":"2026-04-17T15:23:04","slug":"fums-profums-and-salums","status":"publish","type":"post","link":"https:\/\/www.albergodiffuso.org\/en\/fums-profums-and-salums\/","title":{"rendered":"Fums, Profums, and Salums"},"content":{"rendered":"

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On the last Sunday of April a festival dedicated to the pork butchery tradition: Fums, profums and salums is an itinerary along the streets of Sutrio to taste the pork-based dishes typical of Carnic cuisine.<\/p>\n

From fresh steak to vinegar salami, from “pete cun las frices” to Varhackara: a symphony of flavors and aromas that come from all over the valley, to savor the taste of an ancient tradition and craft.<\/p>\n

A curiosity: in Carnia the delicatessen business was a “family matter”; both because it was difficult to move between the valleys and because of the closed character of the Carnicians, each town and each hearth had its own recipe for preparing cured meats and meats. But not only that: the “cellar”, the place of conservation, also influenced the aroma and final flavour, thus giving each product a unique character.<\/p>\n

[\/et_pb_text][et_pb_divider divider_weight=”2px” _builder_version=”4.21.0″ _module_preset=”default” custom_margin=”35px||15px||false|false” custom_margin_tablet=”35px||15px||false|false” custom_margin_phone=”35px||15px||false|false” custom_margin_last_edited=”on|desktop” animation_style=”flip” global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” text_font=”|300|||||||” text_line_height=”1.4em” header_3_line_height=”1.6em” animation_style=”fade” text_font_size_tablet=”18px” text_font_size_phone=”15px” text_font_size_last_edited=”off|desktop” locked=”off” global_colors_info=”{}”]<\/p>\n

Fums, Profums, and Salums<\/strong><\/h3>\n

The butchery tradition in Carnia between past and present<\/p>\n

Where:<\/strong> in Sutrio
When:<\/strong> first Sunday of March<\/p>\n

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Do you have any doubts or do you want more information?<\/strong><\/h3>\n

Fill out the form below or call us at +39 0433 77 8921<\/a><\/strong><\/p>\n

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On the last Sunday of April a festival dedicated to the pork butchery tradition: Fums, profums and salums is an itinerary along the streets of Sutrio to taste the pork-based dishes typical of Carnic cuisine. From fresh steak to vinegar salami, from “pete cun las frices” to Varhackara: a symphony of flavors and aromas that come from all over the valley, to savor the taste of an ancient tradition and craft. A curiosity: in Carnia the delicatessen business was a “family matter”; both because it was difficult to move between the valleys and because of the closed character of the Carnicians, each town and each hearth had its own recipe for preparing cured meats and meats. But not only that: the “cellar”, the place of conservation, also influenced the aroma and final flavour, thus giving each product a unique character. Fums, Profums, and Salums The butchery tradition in Carnia between past and present Where: in SutrioWhen: first Sunday of March Do you have any doubts or do you want more information? Fill out the form below or call us at +39 0433 77 8921<\/p>\n","protected":false},"author":7,"featured_media":32408,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11,32],"tags":[],"class_list":["post-32665","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eventi-a-sutrio","category-events-in-sutrio"],"_links":{"self":[{"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/posts\/32665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/comments?post=32665"}],"version-history":[{"count":8,"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/posts\/32665\/revisions"}],"predecessor-version":[{"id":36466,"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/posts\/32665\/revisions\/36466"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/media\/32408"}],"wp:attachment":[{"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/media?parent=32665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/categories?post=32665"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/tags?post=32665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}