Traditional Speck sliced
Estimated price per piece
The name Levoni conjures up a tradition where mouthwatering aromas uniquely combine with distinctive flavours to create truly exceptional Salumi. Levoni Salumi, prime quality deli meats, are indeed "Quelli Buoni", that is, "The Good Ones". Because right from the creation of their very first salami, the Levoni family has refused to compromise on quality.
Speck is traditionally linked to the Trentino Alto Adige region, where it has been produced since 1300. CastelSpeck, Levoni Speck, is made following the exclusive tradition dating back to the '50s. It is obtained from particularly lean pork legs, trimmed, salted and flavoured with garlic, pepper, juniper berries, nutmeg and other spices and aromatic herbs. Levoni Speck is delicately smoked in a natural way. Its shape is evenly square and when cut, slices are thick because of the presence of the rump. Maturation lasts at least 4-5 months. Its taste is delicate and aromatic. It does not contain gluten or lactose.
RISOTTO WITH RADICCHIO AND SPECK INGREDIENTS: 200g diced Speck Alto Adige PGI, 300g Vialone type rice, 1liter of vegetable stock, 125g grated Parmigiano Reggiano cheese, 200g Radicchio Rosso di Treviso IGP (PGI red chicory of Treviso), 120g butter, extra-virgin olive oil salt and pepper. Place the Radicchio, the Parmesan, the butter and salt in a blender and blend until a smooth cream is obtained. In a saucepan, toast the rice with a little olive oil, cover with boiling vegetable stock and season with salt and pepper. Cook for 15-20 minutes, stirring repeatedly and adding more stock as needed. Remove from the heat and blend into the risotto the Radicchio, butter and Parmesan cream, then whisk it all together over the heat. Let it cool before overturning the mould onto the serving dish. Garnish with the Speck.
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