Product List

San Daniele DOP Cured Ham sliced
HK$120

San Daniele DOP Cured Ham sliced

The exclusive speciality of San Daniele del Friuli, with its unmistakable guitar shape and trotter. Slices of a wonderful pinkish red, sparsely interspersed with pure white streaks. Delightful and satisfying, its curing cultivates an ever richer and more intriguing bouquet of aromas and scents. It reaches peak curing at 24 months, with a dry, heady scent that captivates the nose with hints of hazelnut. Savoury and fragrant on the palate, it reveals all the nobility and refinement of its ageing.

The slice in the muscular part is pinkish red, with white or pinkish-white streaks ("marbling"). The covering fat is white and compact. The aroma is delicate and can become more persistent if the product is very matured. The flavour is well balanced between the sweet note and the typical aromas of matured meat, with the result of a very round and particularly pleasant taste sensation.

The Prosciutto di San Daniele PDO has a very ancient history that has its origins in 400 BC. The production follows a strict Production Regulations Document that sets forth origin, feeding of the pigs and all the phases of the processing. Unique for the presence of the foot.

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Parma DOP Cured Ham sliced
HK$110

Parma DOP Cured Ham sliced

Originating in a territory with an ideal climate, thanks to the dry Versilia breeze that gently descends from the Apennine Mountains, it is recognizable for its round, trotter-less form, slices pleasantly framed by milky white fat. It has mildly seasoned aromas and a delicate flavour. As its curing progresses, it acquires curing cellar scents and other complex, intense aromas. At its peak curing it offers a virtuous harmony of olfactory perceptions, with mild, fragrant aromas. On the palate, it resounds with sweet and soft flavours exalting seasoned notes.

Cut slice of pink/red color, white, pure white fat, required to keep the prosciutto soft, the aroma is strong, persistent, and when cut it must be curved soft. The flavour is sweet and flavorsome - expression of a century-old craftsmanship.

Prosciutto di Parma DOP boasts a history that can be traced back to the Roman era. The entire processing follows strict production regulations and takes place in an extremely limited area of ​​the province of Parma which - due to its climate conditions - allows the natural maturation that gives sweetness and flavour to the product.

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Cooked Ham Levoni sliced
HK$60

Cooked Ham Levoni sliced

The most flavoursome of Levoni’s cooked hams, lean yet impeccably soft. An agreeably simple fragrance right away on the nose. Pleasant and soft in the mouth, with a clean, appetizing and satisfying taste profile. The cooked ham is cut into thin slices with the slicer, after cutting the rind and removing it. It might be cut thicker according to the recipes.

Pork legs boast a thousand-year old history, and in the history of nutrition they have always been clearly present, in fact they are the most valuable and expensive part, and they are also used for the prosciutto, culatello, culatta and speck as well as for cooked ham. And, since nothing from the pork is thrown away, the trimmings of prosciutto are ground into the salami paste.

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Mortadella Bologna IGP "Glutammate free" with Pistachos sliced
HK$55

Mortadella Bologna IGP "Glutammate free" with Pistachos sliced

A balanced recipe that conquers the nose with its delightful hints of pepper and nutmeg. A charming flavour full of character.

The mortadella Oro externally boasts a nice biscuit colour given by cooking, the slice is rosy with consistent, firm, white lardons, which are evenly distributed, as well as pistachios. The aroma upon slicing is unmistakable, delicious, typical. The texture is silky, the flavour is piquant, sharp and persistent.

The history of mortadella is ancient, so that at the Museo Civico Archeologico of Bologna there are two Roman sepulchral steles on which the proofs of its centuries-old history can be traced. A stele depicts a pestle with a mortarium used to chop and mix meat, salt and spices, the ingredients of mortadella, the other one depicts the suarius - aka the guardian of pigs - near his pigs. An ancient history for a delicious deli meat.

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Salame Ventricina sliced
HK$95

Salame Ventricina sliced

Well-defined aromas of cured meat, pepper, paprika and chilli, with fresh notes of fennel seeds. A captivatingly generous seasoning and spiciness tempered by fennel on the palate.

Large, handcrafted appearance. Beautiful bright red-orange color, cohesive slice, smooth texture. Complex, spicy, captivating aroma. Upon tasting, the texture is remarkable, the sweet-spicy flavour with spicy notes is dampened by the freshness of fennel seeds, all supported by the flavour of matured meats.

Salame typical of Abruzzo and Molise. Born as poor salame, it owes its name to "belly" for the type of casing historically used. The selected meats are cut by "knife tip"; then pancetta and curing made up of salt, pepper, paprika, chili and fennel seeds are added. The paste is stuffed into natural hog casing and tied by hand. The maturation is long and slow. 
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Culatello di Zibello DOP sliced
HK$90

Culatello di Zibello DOP sliced

The most noble part of the thigh. It offers precious, rounded olfactory perceptions with distant echoes of dried fruit. A characterful sapidity of unique aromatic complexity. The culatello has a red-pink color with streaks of white or slightly pinkish fat. The aroma is delicate, sweet, rich in nuances. The flavour is ample, pleasantly savoury with hazelnut and cellar notes. The structure suggests soft texture.

The Culatello originates in areas characterised by cold, long and misty winters, and torrid and sunny summers in the areas around the banks of the Po river in the villages of the Parma lowlands around Zibello. The name is reported for the first time in 1735 in a document of the Municipality of Parma where the prices of the products obtained from the processing of the pig are reported.

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Traditional Speck "Smoked Ham" sliced
HK$105

Traditional Speck "Smoked Ham" sliced

Expertly blended spicy notes present themselves to the nose. The smoking reveals itself to the taste, with spiciness making a rich and agreeable contribution. Whole it presents, on one side the amber colored rind, and on the other the lean meat. The red slice shows a slight marbling, the lard cover is pearl white. The aroma releases notes of matured meat, hints of fine herbs and spices. The slice, of a pleasant soft and structured texture, allows perceiving a range of pleasant and harmonious sensations.

The term comes from the German "spec" or "spek", which means "thick, fat". This deli meat originates from the combination of the three methods for the preservation of meat: salting, seasoning and smoking. The speck Levoni is unique in its shape (double-breasted), flavouring and light, natural smoking.

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Bresaola della Valtellina IGP sliced
HK$60

Bresaola della Valtellina IGP sliced

The Bresaola della Valtellina IGP is a cylindrical deli product, produced with salted and naturally matured beef. The colour is even bright red and may feature very thin marbling of fat. The delicate aroma is slightly zesty, and it is reminiscent of the typical piquant curing used during the salting process. The texture on the palate is soft and elastic, the flavour is pleasantly tasty with its many fruity and undergrowth aromas.

The bresaola was born in the mountains, and precisely in the Canton of Grisons in very remote times to appear later in Valtellina. The first evidence of its production dates back to 1400 and, in those years, production is limited to local consumption. The Anghileri scholar states that bresaola was born in Chiavenna with different characteristics. It could be either of beef and of horse, smoked or not, then, in the nineteenth century, the birth of industry gave impetus to the production, which slowly begins to go beyond the confines of the valley. From the ‘60s onwards it has spread throughout Italy and Switzerland, so much so that today it is a particularly loved and sought-after deli meat.

 

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Coppa di Parma IGP sliced
HK$95

Coppa di Parma IGP sliced

An engaging and characterful olfactory experience. Delicate and aromatic on the palate. Coppa Parma is expertly matured and tied by hand. The slice lets see the red musculature: it has a firm appearance and it is surrounded by slightly fatty parts. The smell is immediately involved in the classic and structured notes of mature meats. The flavour praises the aromas conquered day after day with maturation in the cellars.

Coppa was already produced in the seventeenth century, and in the following century it took the name of “biondola” or salami invested. It was a salami so prestigious that those who wished to be part of the guild of lardaroli had to prove to have a certain number of salami and “biondole”. The coppa has always been considered a "noble" deli meat, so much that there is evidence of its presence at the court of the Duke Ferdinando Borbone, as a special guest for his banquets.

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Salame Rustico whole
HK$70

Salame Rustico whole

Salame Rustico is a small salami which is minced to a coarse grain. The flavour is mild thanks to the perfect balance of wine and spices in the mix. An aromatic nose with a note of white pepper. Tasty, harmonious and spicy in the mouth.

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Moulded Cooked Beef Tongue sliced
HK$105

Moulded Cooked Beef Tongue sliced

Beef tongue is seasoned with natural flavourings, then the skin is removed and the meat is placed in a mould where it is slowly cooked bain-marie. It does not contain gluten or lactose. The Beef Tongue has a beautiful old rose colour, the particularly long and spaced protein fibres form a streaked pattern. With a strong and persistent aroma, it has a soft and slightly elastic texture. Characterising succulent flavour of boiled meat accentuated by tastiness and refined by the aromatic fragrance of the aromatic herbs of the garden.

The Beef Tongue is among the cuts considered "the poorest" ones. At the end of the nineteenth century, Pellegrino Artusi created the recipe for the "scarlet tongue, which takes on a beautiful red color; and it is, a well-guessed dish by appearance and taste". Today the corned or cooked tongue is especially widespread in Lombardy, Emilia, Friuli and Trentino.

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Salame Cacciatore Italiano DOP whole
HK$75

Salame Cacciatore Italiano DOP whole

Peppery on the nose, and black and whitepepper on the palate. Characterful. Its name derives from its widespread use by Lombard hunters who used to take these handy little salamis with them as refreshment during their hunts. It is the second most consumed product in Italy after Salami Milano. The mix is characterized by a delicate, ruby-red colour with small grains of uniformly distributed fat. The mild and delicate flavour comes from the perfect balance of wine and spices. It is available in two versions: large grain and fine grain. It does not contain gluten or lactose.

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San Daniele Ham DOP Presliced 70g tray
HK$58

San Daniele Ham DOP Presliced 70g tray

The flavour is well balanced between the sweet note and the typical aromas of matured meat, with the result of a very round and particularly pleasant taste sensation. The aroma is delicate and can become more persistent if the product is very matured. The covering fat is white and compact. The slice in the muscular part is pinkish red, with white or pinkish-white streaks ("marbling").  

 

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Coppa di Testa sliced
HK$50

Coppa di Testa sliced

Elegant and intense aromas, and a taste pleasantly spiced with strong, traditional flavours.

The Coppa di Testa is a one-of-a-kind, very particular cured deli meat with an intense and persistent aroma and a slightly spicy taste with cinnamon and cloves. Its paste is cut coarsely, and flavoured in the broth with celery, citrus peel, spices and salt. The slice clearly shows the cuts of origin and its texture is firm. The colour goes from red, for the lean parts, to the rosy, for the fatter parts.

The history of the Coppa di Testa is lost in the mists of time and is a traditional product of Emilia Romagna, Umbria and Marche, it is precisely this sausage that says that "nothing is thrown away from the pig" because everything contributes to creating delight and delicacy. In the long and cold winters the Coppa di Testa used to be the most coveted bite by the peasants, a tasty food capable of obliterating hardships and worries.

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Salame San Gennaro sliced
HK$55

Salame San Gennaro sliced

The visible grains of peppercorn immediately strike the nose with their fragrance, before reappearing on the palate with a fresh, soft, rounded flavour.

The San Gennaro Salami is a traditional Neapolitan salami, country-style, with a coarsely minced mix delicately seasoned with white and black peppercorns. The result is a delicate and lightly spicy flavor. The surface of the salami is washed to enhance the redness of the meat.

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Salame Sopressa Veneta sliced
HK$65

Salame Sopressa Veneta sliced

A popular yet elegant classic. Soft on the nose and lively in the mouth, with exuberant surprises of split black pepper.

Typical salami of the Veneto region. The mix texture is tender, the flavor is a distinctive and particularly aromatic also thanks to the long maturation. Levoni proposes this salami with a leaner mix while maintaining the characteristic kidney shape.

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Salame Schiacciata Piccante spicy sliced
HK$67

Salame Schiacciata Piccante spicy sliced

A fresh, piquant bouquet of chilli pepper exalted by fennel seeds. Spiciness reigns, tempered only by an aromatically seasoned soul.

The external appearance is free of mould and boasts a beautiful red accentuated by chili. When sliced the minced meat appears interspersed with lard cubes. The aroma is complex, combining the typical notes of sweetness of fennel seeds with the intense aroma of chili pepper. The taste is that of a deli meat of great character, sharp and balanced.

The schiacciata piccante is a salami of medium size, its shape is due to the fact that in some areas of Italy - where the climate is warmer and dry - a good and proper maturation would become difficult; so the human ingenuity overcame the hurdle making a crushed salami - smaller diameter best maturation!

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Smoked Pancetta sliced
HK$80

Smoked Pancetta sliced

Smoked and aromatic, a pleasurable harmony of spiced seasonings, gathering white pepper, cloves, nutmeg, coriander and juniper in a striking bouquet.

Biscuit color given by smoking. When cut pink streaks of lean muscle in a beautiful tall, firm, pearly white fat. Persistent smell of smoke leaving room for the aroma of matured meat and hints of spices. The sweet and smoked flavour, with suaveness. Nice soft texture.

This deli meat immediately reminds us of the English Bacon. It is a pancetta with rind, trimmed, salted and flavoured. It follows a delicate smoking with a selection of Trentino woods and a slow maturation.

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Salame Toscano sliced
HK$80

Salame Toscano sliced

The light scent of garlic introduces a decisive yet harmonious taste. The aroma of its seasoning is enriched with spicy and peppery notes softened by elements of lard.

The salami Toscano comes in a natural casing, tied by hand, with the classic bean shape. The fine-grained slice is decorated with diced fat cubes, the meat is a nice deep red with peppercorns dotting the slice. The aroma is inviting and upon tasting a harmony of matured, sweet and flavourful meats is released, where delicate notes of pepper and garlic for a taste of great character can be recognised.

The history of this deli meat is really ancient: we find the first writings on Tuscan salami in the Natural History of Pliny the Elder who praises the meats produced in this beautiful region.

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Salame del Po sliced
HK$90

Salame del Po sliced

Curing cellar scents that remind us of our grandparents’ salami. Sweet and rounded, with pepper and cloves ground in wine.

Handcrafted appearance, natural casing with hand tying, coarse mincing. Round and balanced bouquet with notes of bread crust, light spices, cellar. Upon tasting, complex, sweet, balanced flavour with notes of spices.

This is the typical salame of the banks of the great river Po, characterised by the addition of wine and "hot" processed as was once done in the courts. It used to dry in the kitchen with a wood stove and mature in rooms and cellars where ancient structures would guarantee the proper conditions.

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Salame Nostrano sliced
HK$75

Salame Nostrano sliced

A balanced symphony of spices that captivates the nose. A curious, harmonious bouquet of spices in the mouth. Cloves and nutmeg are pleasantly tempered in the skilfully seasoned meat.

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Salame Milano sliced
HK$90

Salame Milano sliced

Intoxicating and gently spiced, it captivates the nose and embraces the palate with a delicate release of walnut and white pepper.

The salami Milano is impressive, large, covered with white moulds, the colour of the slice is ruby ​​red, and its aroma is ripe and balanced in spices. On the palate it is mouth-watering and pleasant, tasty with sweetness, capable of releasing autumn notes of walnuts.

Deli meat originating from Codogno and San Colombano al Lambro, in the province of Milan. It used to be produced with pork and beef. Today the recipe uses only pork and it is a salami known all over the world. Its fresh aroma, with hints of nuts and the finely chopped rice grain mixture define its character. The taste is round with a pronounced and lingering delicacy.

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Salame Corallina sliced
HK$60

Salame Corallina sliced

A pungent, aromatic mix of peppers on the nose. A decisive palate, with cordial notes of curing cellar, refined meats, garlic and pepper.

La Corallina has a very fine grind with evident diced lard pieces, its casing is natural and tied by hand, in the best tradition of charcuterie. In the matured paste, the characteristic aromas of wine, spicy pepper and garlic are highlighted, which give a decisive and balanced taste, bringing back memories of cellars where maturation and refinement would promise exquisite tastings.

La Corallina is a typical Umbrian salami, very popular in Rome. In ancient times it was produced in what today would be called a "limited edition"; it was in fact a delicacy that was prepared by the butchers only for the Easter period, and it was considered the true protagonist of the irrevocable out-of-town trips, paired with the typical cheese pizza and hard-boiled eggs. Today it is known and loved, throughout our Country and beyond!
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Coppa Seasoned Pork Neck sliced
HK$85

Coppa Seasoned Pork Neck sliced

On the nose, aromatic and characteristically fragrant with notes of black pepper. Mild on the palate with a fine balance of spices.

The coppa is skilfully encased, placed inside a net and matured. It is medium-sized, and it tends to be lean. The slice lets see the red musculature: it has a firm appearance and it is surrounded by slightly fatty parts. The fat features a beautiful white colour tending to pinkish. The smell is immediately involved in the classic and structured notes of mature meats. The flavour praises the aromas conquered day after day with maturation in the cellars.

The Coppa was already produced in the seventeenth century, and in the following century it took the name of “biondola” (cured shoulder of pork) or “salami invested”. It was a deli meat so prestigious that those who wished to be part of the guild of lardaroli had to prove to have a certain number of salami and “biondole”. The coppa has always been considered a "noble" deli meat, so much that there is evidence of its presence at the court of the Duke Ferdinando Borbone, as a special guest for his banquets.

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Italian Roasted Chicken Breast with Herbs
HK$65

Italian Roasted Chicken Breast with Herbs

An appetizing roasted fragrance with structured notes of aromatic herbs heralds a candid, balanced, full-bodied taste in the mouth. Sage, rosemary, bay leaf and thyme gratify the taste buds with rich flavour.

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Traditional Roast beef
HK$140

Traditional Roast beef

Traditonal Roast beef ready to eat prepared by Levoni can be served as a cold cut in sandwiches or as you prefere.

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Salame Levonetto Ungherese whole
HK$105

Salame Levonetto Ungherese whole

Smoked and pleasantly balanced on the nose, aromatic and rounded on the palate. A mixture of spices and smokiness exalt the flavour of the meat without smothering it.

 
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Mortadella without nuts Levoni sliced
HK$45

Mortadella without nuts Levoni sliced

A traditional recipe with an intense, lively nose, freshened by a deft balance of spiciness. A decisive and spicy crescendo in the mouth, seductive with a firm consistency and agreeable persistence.

Mortadella is one of the most popular and ancient deli meats of Italy's gastronomic tradition. It is a cooked sausage made from pure pork and diced white pork jowl. Etymologically, the name is probably tracing back to "Mortarium", the instrument used by the Romans to pound meat or to "Myrtatum", which was meat preserved in casings and dressed with myrtle berries. This Mortadella has a tender texture and a more aromatic and appetizing taste. It does not contain gluten, lactose and added polyphosphates.

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Grantartufo Cooked Ham with Truffles sliced
HK$70

Grantartufo Cooked Ham with Truffles sliced

Grantartufo cooked high quality ham with truffles (tuber aestivum) is the result of a happy gastronomic marriage between ultra choice pig thighs and truffle. The aromas which this latter gives the meat is the finest and ideal for the most exacting clients.

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Chargrilled Turkey Breast sliced
HK$60

Chargrilled Turkey Breast sliced

Contains only 1.5% fat, dry cooked in porchetta ovens, Whole breast, 100% Italian turkey. The working of fine whole Italian turkey breasts has produced Nuvola chargrilled turkey breast, a product with an easily recognisable ‘cloud’ shape. Carefully selected meats are marinated with natural herbs and then roast in porchetta ovens according to the dictates of historical Umbrian traditions. Lean and tender with many nutritional properties, turkey is low in fat and thus ideal for low calorie diets. It is pinkish in colour and holds slicing very well despite its softness and friability.

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Mortadella with Truffles sliced
HK$50

Mortadella with Truffles sliced

Gluten free, slow dry cooking, with tuber aestivum. Renzini Mortadella with Truffles is made with a carefully selected ideal proportions of prime cut pork meat. It has an unmistakeable flavour and the added flavours enhance the taste of the mortadella whose top quality is fully revealed when it is sliced. As it is made with lean, healthy meat the mixture  has a low fat content.

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Cured Pig Thigh Ham sliced
HK$70

Cured Pig Thigh Ham sliced

La Sella di Mastro Dante is a high quality boned thigh cured for 8 months in Norcia’s Sibillini mountains whose clear air gives it a distinctive flavour supplemented by marination in tanks with balsamic vinegar based liquids.Gluten Free, low salt content, pink and green peppercorn coating, marination in tanks with balsamic vinegar. The natural quality of the product is also enhanced by its saddle shape and its green and pink peppercorn coating, expertly prepared using hand working techniques. It is thanks to its form and deboning that curing achieves a more rapid and effective aroma and salting penetration obtaining a ready to eat product with very limited waste, uniform slices and an easy to work product.

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Wild Boar Seasoned Prime Neck sliced
HK$95

Wild Boar Seasoned Prime Neck sliced

Dry marinating in tank and tanning with natural flavors. From one of the most valuable parts of the wild boar, such as the wild boar prime neck (Capocollo), this traditional Umbrian product is than seasoned in paper straw. Carefully worked with a knife, dry salted with an aromatic tanning consisting of aromas, salt, pepper, garlic, white wine and aromatic herbs. it is left to marinate in the tank for at least 30 days and then hung for another 90.

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Porchetta Roasted Pork sliced
HK$85

Porchetta Roasted Pork sliced

The Porchetta (letterally roasted pig) The meat after careful selection is seasoned by hand with salt, pepper, garlic, fennel, rosmarin and other spices. After a marinating period, the butchers roll up and sew the product manually which is than slowly roasted in ovens at varing temperatures in order to achieve a perfect internal cooking of the product as well as a crip and fragrant crust. The Porchetta is perfect either as cold cut than served as hot plate. Its flavour is delicate but also mildly spicy.

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Norcia Cured Ham IGP sliced
HK$95

Norcia Cured Ham IGP sliced

Prosciutto di Norcia IGP is a quality cured ham made from heavy Italian pig thighs and cured for 18 months at altitudes of 1000 metres on the peaks of Norcia’s Sibillini mountains. Here the climate for curing is ideal, giving complexity and sweetness to this ‘viola’ shaped ham with its classic triangular rind cut. Its aroma is delicate and it is pinkish red when cut.

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Umbriaco Pork thigh Seasoned in grape must sliced
HK$130

Umbriaco Pork thigh Seasoned in grape must sliced

Umbriaco pork thigh seasoned in grape must is made from a careful selection of the best Italian heavy pork legs. Seasoning takes place in Umbria at the historic Abeto di Norcia ham workshop in the Sibillini mountains at an altitude of 1000 metres above sea level. After deboning, the ham is immersed in red wine with a high alcohol content and grape must for 15 days. The aroma thus penetrates the meat giving it  an intense aroma and delicate flavour. When sliced it is round in shape and marbled. The outer surface of the ham is packaged with a coating of grape must which adds to its visual appeal.  Soft consistency and barriqued flavour. Flavouring in wine and grape must for 15 days.

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Capocollo di Martina Franca sliced - Slow Food Presidium
HK$120

Capocollo di Martina Franca sliced - Slow Food Presidium

Pork meat obtained mainly from pigs born, breed and slaughtered in the area of Valle d´Itria; the anatomical piece used is the upper part of the neck of the pig.

The slice shows a vinous red colour with slight veins of fat, ivory-white; the lean part dominates compared to the fat part. Delicate, slightly tangy, with intense notes of toasted aroma, pepper, smoke and cellar.

Capocollo of Martina Franca is produced in the heart of Apulia, on the hills called Murgia, particularly in the towns Martina Franca, Cisternino and Locorondo, that surround Valle d'Itria. Giuseppe Santoro and Piero Caramia, together with their daughters and sons, are committed to rediscover authentic techniques to safeguard typical products of Apulia. For this reason, Salumificio Santoro has been chosen by Slow Food, which aims at protecting valuable products through the recognition of the Presidia. Capocollo of Martina Franca is defined by Slow Food as a product "typical of the territory where it is produced; bound to the natural resources and the landscape itself, from which it draws scents and aromas that only the essence of this region can give".

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Goose Breast smoked and presliced
HK$90

Goose Breast smoked and presliced

Similar to a small speck, made with two goose breasts sewn together. Produced from Tolosa goose, fed exclusivly with grass and corn, bred extensively and vaccinated against infectious illnesses during their first few days of life. The external part has a thick layer of fat called goose skin, that during the ageing transforms into a tasty fat that gives the product it's delicate taste: thicker the layer of fat, sweeter the taste. it have sweet and slightly smoky taste.

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Salame Aquilano sliced
HK$65

Salame Aquilano sliced

Produced by Lattanzi this artisanal made Aquilano salami is the typical salami from the Aquila area and it is excellent, characterised by a strong and genuine taste using only selected part of pork meat, and traditionally cured and pressed between wood boards.

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Guanciale Pork Cheek for Amatriciana
HK$245

Guanciale Pork Cheek for Amatriciana

Guanciale translates to ‘little cheeks’, but there’s nothing little about it not in size, nor in flavor. Guanciale is a cheek though. It’s a pork cheek, cured and generously seasoned with amongst other spices, lots of black pepper. Guanciale looks a little like bacon, the consistency and taste however is much, much more delicate.

Pork cheek is rubbed with salt and spices (typically ground black or red pepperthyme or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away, giving great depth of flavour to the dishes and sauces it is used in.

Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes such as spaghetti alla carbonara and sauces like sugo all'amatriciana.

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Carbonara Guanciale Pork cheek
HK$80

Carbonara Guanciale Pork cheek

Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'.  This ppork cheek is cured and generously seasoned with amongst other spices, lots of black pepper. Guanciale looks a little like bacon, the consistency and taste however is much, much more delicate.

Pork cheek is rubbed with salt and spices (typically ground black or red pepper, thyme or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away, giving great depth of flavour to the dishes and sauces it is used in.

Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes such as spaghetti alla carbonara and sauces like sugo all'amatriciana.

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Coppa di Testa 1kg
HK$205

Coppa di Testa 1kg

Elegant and intense aromas, and a taste pleasantly spiced with strong, traditional flavours. Coppa di Testa is a one-of-a-kind, very particular cured deli meat with an intense and persistent aroma and a slightly spicy taste with cinnamon and cloves. Its paste is cut coarsely, and flavoured in the broth with celery, citrus peel, spices and salt. The slice clearly shows the cuts of origin and its texture is firm. The colour goes from red, for the lean parts, to the rosy, for the fatter parts.

The history of the Coppa di Testa is lost in the mists of time and is a traditional product of Emilia Romagna, Umbria and Marche, it is precisely this sausage that says that "nothing is thrown away from the pig" because everything contributes to creating delight and delicacy. In the long and cold winters the Coppa di Testa used to be the most coveted bite by the peasants, a tasty food capable of obliterating hardships and worries.

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Lard with Belly and Herbs 1kg
HK$210

Lard with Belly and Herbs 1kg

A bouquet of Provençal herbs entices the nose with fresh, pleasant sensations, heralding a sweet flavour that melts into a strong yet elegant accent of thyme. It is characterised by its remarkable dimensions. On the surface is sprinkled with chopped herbs. It shows beautiful streaks of lean and red parts in solid and white fat. Very sweet, delicate bouquet with a strong hint of thyme. The flavour extends between sweet and savoury, with fresh and round notes of fine herbs.

Slice thinly with a slicer. It can also be chopped to be spread. All fat products are cut better cold and are consumed at room temperature because they give off their aromas and flavours at their best.

It is a deli meat with a recent history, whose recipe is an exclusive by Levoni. It consists of three layers of lean pancetta, seasoned with salt, pepper and an original blend of fine herbs, among which the thyme stands out.
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Cooked Ham by piece
HK$295

Cooked Ham by piece

The most flavoursome of Levoni’s cooked hams, lean yet impeccably soft. An agreeably simple fragrance right away on the nose. Pleasant and soft in the mouth, with a clean, appetizing and satisfying taste profile. The cooked ham is cut into thin slices with the slicer, after cutting the rind and removing it. It might be cut thicker according to the recipes.

Pork legs boast a thousand-year old history, and in the history of nutrition they have always been clearly present, in fact they are the most valuable and expensive part, and they are also used for the prosciutto, culatello, culatta and speck as well as for cooked ham. And, since nothing from the pork is thrown away, the trimmings of prosciutto are ground into the salami paste.

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Mortadella Bologna IGP "Glutammate free" with Pistachos by piece
HK$220

Mortadella Bologna IGP "Glutammate free" with Pistachos by piece

A balanced recipe that conquers the nose with its delightful hints of pepper and nutmeg. A charming flavour full of character.

The mortadella Oro externally boasts a nice biscuit colour given by cooking, the slice is rosy with consistent, firm, white lardons, which are evenly distributed, as well as pistachios. The aroma upon slicing is unmistakable, delicious, typical. The texture is silky, the flavour is piquant, sharp and persistent.

The history of mortadella is ancient, so that at the Museo Civico Archeologico of Bologna there are two Roman sepulchral steles on which the proofs of its centuries-old history can be traced. A stele depicts a pestle with a mortarium used to chop and mix meat, salt and spices, the ingredients of mortadella, the other one depicts the suarius - aka the guardian of pigs - near his pigs. An ancient history for a delicious deli meat.

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Smoked Pancetta Praga by piece
HK$240

Smoked Pancetta Praga by piece

This deli meat immediately reminds us of the English Bacon. It is a pancetta with rind, trimmed, salted and flavoured. It follows a delicate smoking with a selection of Trentino woods and a slow maturation.

Biscuit color given by smoking. When cut pink streaks of lean muscle in a beautiful tall, firm, pearly white fat. Persistent smell of smoke leaving room for the aroma of matured meat and hints of spices. The sweet and smoked flavour, with suaveness. Nice soft texture.

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Smoked Pancetta Praga 1.5kg
HK$430

Smoked Pancetta Praga 1.5kg

This deli meat immediately reminds us of the English Bacon. It is a pancetta with rind, trimmed, salted and flavoured. It follows a delicate smoking with a selection of Trentino woods and a slow maturation.

Biscuit color given by smoking. When cut pink streaks of lean muscle in a beautiful tall, firm, pearly white fat. Persistent smell of smoke leaving room for the aroma of matured meat and hints of spices. The sweet and smoked flavour, with suaveness. Nice soft texture.

 
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'Nduja di Spilinga - slice
HK$40

'Nduja di Spilinga - slice

Nduja is a soft, spicy hot, spreadable salami considered one of the most famous, if not the most famous, of typical calabrian foods.Nduja originates from Spilinga, though great nduja can be found in all areas of Monte Poro. The name nduja comes from the french word "andouille", which means "sausage". Nduja is made with pork meat, a bit of fat, salt and a lot of red pepper.

In general, nduja is extremely spicy. Nduja is often considered an aphrodisiac due to all of the red pepper inside, and is also great for the heart and tastes wonderful.

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Italian Lard - Strutto
HK$65

Italian Lard - Strutto

Real Italian Lard Strutto from Casa Modena ideal for fry sweet traditional pastry or all salty pasta recipes that require strutto

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Salame Felino IGP Fereoli Gino
HK$390

Salame Felino IGP Fereoli Gino

Parma is the Italian capital of cured meats, right here on the first hills of Parma the salami factory Fereoli Gino & Figlio S.r.l. produces the typical Salame Felino, which according to experts is the best Italian salami. Traditional production has its origins in the mid-1700s, when some master butchers from the town of Felino (hence the origin of the name), a village in the countryside about 15 km from Parma, began to create this delicious salami.

The current salame felino has hardly changed since then, it is still produced with the same care in the search for raw materials, in the drying and in the long seasoning that takes place in large rooms without forced ventilation. It is bagged in natural casing, considering the high quality of the raw material used (only some of the best parts of the pig are used, the meats must be fresh and not frozen and coming from pigs born, raised and slaughtered in Italy) with the typical Feline Salami only a few grains of black pepper are added, this is because the addition of many spices would cover the taste and fragrance which are the main characteristics of this salami.

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Salame Cinta Senese Organic
HK$370

Salame Cinta Senese Organic

An organic salami made from pork meat from Cinta Senese pigs raised on the farm of the family Savigni from Pavana, in the Tuscan-Emilian Appennino. The slices are bright red in color, the grain is medium, the texture is soft, the lena part is compact and the fat extremely fondant. It taste sweet and delicate.

The Cinta Senese is an ancient pig breed from the Siena area. It risked disappearing after the Second World War when it was replaced with more productive breeds, suitable for intensive breeding. Cinta Senese owes its salvation to the passion of some breeders, including the Savigni family. These pigs need a lot of space and open air, in this way the muscles tone up and the animal gains weight slowly. Just think that a Large White pig is ready for slaughter after 6 months while for Cinta it takes at least 12 months. Cinta Senese pigs love to eat acorns, olives, chestnuts, tubers and berries, and are fed with organic supplements. Besides being of excellent quality, Cinta Senese fat is rich in Omega 3 SUGGESTIONS Great with potato bread, polenta or with Stracchino cheese

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San Daniele Ham with bone
HK$3,819

San Daniele Ham with bone

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.

Traditionally linked to the Friuli region where in ancient times Celts were the pioneers in preserving pork meat with salt. It is characterized by the presence of the hoof. All the prosciuttos bearing the San Daniele mark are matured in the Levoni plant in San Daniele del Friuli and comply with the strict standards of the production regulation. Pork legs come exclusively from heavy pigs weighing at least 160 kg, bred in northern and central Italy. It does not contain gluten or lactose.

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San Daniele Ham DOP - Riserva Contessa
HK$4,100

San Daniele Ham DOP - Riserva Contessa

Traditionally linked to the Friuli region where in ancient times Celts were the pioneers in preserving pork meat with salt. It is characterized by the presence of the hoof. All the prosciuttos bearing the San Daniele mark are matured in the Levoni plant in San Daniele del Friuli and comply with the strict standards of the production regulation. Pork legs come exclusively from heavy pigs weighing at least 160 kg, bred in northern and central Italy. Amongst the prosciuttos bearing the San Daniele mark, Levoni selects the best ones to become part of the “Riserva della Contessa” line, which have a minimum maturation of 18 months.

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San Daniele Ham Boneless
HK$3,550

San Daniele Ham Boneless

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.

Traditionally linked to the Friuli region where in ancient times Celts were the pioneers in preserving pork meat with salt. It is characterized by the presence of the hoof. All the prosciuttos bearing the San Daniele mark are matured in the Levoni plant in San Daniele del Friuli and comply with the strict standards of the production regulation. Pork legs come exclusively from heavy pigs weighing at least 160 kg, bred in northern and central Italy. It does not contain gluten or lactose. Skinned bone-out pressed prosciutto, ready for being sliced.

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San Daniele Ham DOP Boneless - Riserva Contessa
HK$3,340

San Daniele Ham DOP Boneless - Riserva Contessa

Traditionally linked to the Friuli region where in ancient times Celts were the pioneers in preserving pork meat with salt. It is characterized by the presence of the hoof. All the prosciuttos bearing the San Daniele mark are matured in the Levoni plant in San Daniele del Friuli and comply with the strict standards of the production regulation. Pork legs come exclusively from heavy pigs weighing at least 160 kg, bred in northern and central Italy. Amongst the prosciuttos bearing the San Daniele mark, Levoni selects the best ones to become part of the “Riserva della Contessa” line, which have a minimum maturation of 18 months.

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Parma Ham
HK$3,140

Parma Ham

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.

Traditionally linked to the area of Parma since the 3rd century B.C., the time when the first salting and drying techniques were experimented on pork legs. It is characterized by a particularly mild and delicate taste. Pork legs come exclusively from heavy pigs weighing at least 160 kg, bred in northern and central Italy. It does not contain gluten or lactose.

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Parma Ham Boneless
HK$3,600

Parma Ham Boneless

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.

Traditionally linked to the area of Parma since the 3rd century B.C., the time when the first salting and drying techniques were experimented on pork legs. It is characterized by a particularly mild and delicate taste. Pork legs come exclusively from heavy pigs weighing at least 160 kg, bred in northern and central Italy. It does not contain gluten and lactose Skinned bone-out pressed prosciutto, ready for being sliced.

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Cooked Ham
HK$2,227

Cooked Ham

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.Levoni cooked hams are made exclusively from the best pork legs, which are deboned in such way that the muscle mass and the organoleptic features of meat are left intact. The selected pork legs are seasoned following an exclusive Levoni recipe, they are delicately and slowly massaged to allow for a better absorption of flavourings and a better cohesion of the muscle mass. Finally, the product undergoes a slow steam cooking.When slicing Levoni cooked hams, their texture is tender with a rosy colour and a firm compact fat. Taste is always mild and delicate, balanced and natural. All our cooked hams are gluten and lactose free.

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Mortadella Bologna IGP
HK$620

Mortadella Bologna IGP

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.

Mortadella is one of the most popular and ancient deli meats of Italy's gastronomic tradition. It is a cooked sausage made from pure pork and diced white pork jowl. Etymologically, the name is probably tracing back to "Mortarium", the instrument used by the Romans to pound meat or to "Myrtatum", which was meat preserved in casings and dressed with myrtle berries. This Mortadella has a tender texture and a more aromatic and appetizing taste. It does not contain gluten, lactose or added polyphosphates.

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Traditional Speck - Whole
HK$780

Traditional Speck - Whole

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.

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Half Culatello di Zibello POD
HK$1,850

Half Culatello di Zibello POD

In 1700 century we can find the first Culatello witnesses. My grandparents taught me to produce the King of the sausages, my grandfather was Giovannino Guareschi’s butcher. Because of the cold weather and because of my old and natural cellar, Culatello has a strong and sweet taste, intense in the nose and soft in the mouth.

Culatello of Zibello is a "denominazione di origine protetta" typical of Parma sausage; it means that it is protected by a consortium. Culatello in moreover catalogated as one of the typical products of "slow food" of the italian region Emilia Romagna. The culatello di Zibello's Consortium established that the production of culatello can be made only in a little part of the territory near the italian river Po. 

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Half Salame Finocchiona
HK$680

Half Salame Finocchiona

Finocchiona is a typical salami of Tuscany, a native of the provinces of Siena and Florence, which is prepared by grinding fat and lean parts of the pig and then flavored with fennel seeds, from which its name finocchiona. Finocchiona is a "smart" sausage, as it was born in the Middle Ages, by the combination of pork and fennel, not only because the fennel seeds at the time were less expensive than black pepper or other spices that were supposed to arrive from 'East, but also because the flavor of fennel is so intense that you can cover any imperfections of the pork. The practice of using the fennel seeds was widespread at the time to make good and smelling even a food or a wine unpalatable stale or rancid, so that in time the word "infinocchiare" has come to mean to disguise, deceive someone into believing something different from reality.

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Half Salame Finocchiona sliced
HK$95

Half Salame Finocchiona sliced

Finocchiona is a typical salami of Tuscany, a native of the provinces of Siena and Florence, which is prepared by grinding fat and lean parts of the pig and then flavored with fennel seeds, from which its name finocchiona. Finocchiona is a "smart" sausage, as it was born in the Middle Ages, by the combination of pork and fennel, not only because the fennel seeds at the time were less expensive than black pepper or other spices that were supposed to arrive from 'East, but also because the flavor of fennel is so intense that you can cover any imperfections of the pork. The practice of using the fennel seeds was widespread at the time to make good and smelling even a food or a wine unpalatable stale or rancid, so that in time the word "infinocchiare" has come to mean to disguise, deceive someone into believing something different from reality.

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Salame Ventricina Half - 2 Kg
HK$740

Salame Ventricina Half - 2 Kg

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.

Ventricina is a typical product of the lands of Abruzzo and Molise. It is characterized by the presence of lean meat, ham and tenderloin, ground coarse and large pieces of diced bacon. The taste is unique, sweet and spicy at the same time, thanks to the presence of hot pepper and fennel seeds.

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Moulded Cooked Beef Tongue
HK$890

Moulded Cooked Beef Tongue

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.

Beef tongue is seasoned with natural flavourings, then the skin is removed and the meat is placed in a mould where it is slowly cooked bain-marie. It does not contain gluten or lactose.

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Zampone di Modena IGP Pre-cooked
HK$276

Zampone di Modena IGP Pre-cooked

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.

Traditionally, Zampone first appeared at the beginning of the 16th century at the Mirandola Court (Modena) where Cotechino Modena also originated. The ingredients for these two products are practically identical: lean and fatty cuts from pigs bred in Italy are coarsely ground, they are mixed with finely minced pigskin and seasoned with aromatic herbs. For Zampone, the mixed ingredients are filled in the skin of the pig’s front trotter, which has already been scraped and accurately cleaned.Its taste is aromatic and appetizing. When cutting, slices look rosy red and compact. It does not contain gluten or lactose.

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Cotechino Cotto Medaglia d’Oro
HK$190

Cotechino Cotto Medaglia d’Oro

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.

Obtained by a great research of R&D Levoni department it has the following characteristics: No skin Obtained only from Italian meat No addiction of Glutamate Only natural flavourings Pre cooked before the packaging to ensure the minimum weigh loosing while cooking Strong taste little spicy It does not contain gluten or lactose.

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Iberico Ham de Bellota boneless min. 36 months
HK$8,600

Iberico Ham de Bellota boneless min. 36 months

A unique product which pleases the most demanding palates. It is specially selected given its excellent quality. It is 100% Iberian ham from free-range pigs reared in our best parklands, with montanera pastures and acorns. Hams are cured in our own secaderos (drying rooms) according to our own traditional artisan-based methods.

Captivating flavour of unmatched intensity

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Iberico Ham de Bellota min. 36 months
HK$9,400

Iberico Ham de Bellota min. 36 months

A unique product which pleases the most demanding palates. It is specially selected given its excellent quality. It is 100% Iberian ham from free-range pigs reared in our best parklands, with montanera pastures and acorns. Hams are cured in our own secaderos (drying rooms) according to our own traditional artisan-based methods.

Captivating flavour of unmatched intensity

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Chorizo Iberico de Bellota sliced
HK$80

Chorizo Iberico de Bellota sliced

Should we look closely enough, we will clearly find out the different inspiration sources of Blázquez to produce each ham. We can see the unmistakable traces of an outdoor life and the amazing reflection of a montanera feed based on acorn and grass. We discover the details of a perfect curing process, where breed, salt, climate and years of tradition to produce a great product are combined.

A Blázquez product has its own identity and character. It looks like a “tough boy”, with perfect features and charismatic face…but even more interesting is its authenticity which enables it to boldly face whatever new challenges highly regarded gourmets bring.

El chorizo Admiración Premium is specially made with the highest quality pork. They are cured in our own secaderos according to our own traditional artisan-based methods. A unique product which will please luxury lovers.

Minimum curing time: 6 months

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Traditional Nduja from Spilinga
HK$165

Traditional Nduja from Spilinga

Nduja is a soft, spicy hot, spreadable salami considered one of the most famous, if not the most famous, of typical calabrian foods.Nduja originates from Spilinga, though great nduja can be found in all areas of Monte Poro. The name nduja comes from the french word "andouille", which means "sausage". Nduja is made with pork meat, a bit of fat, salt and a lot of red pepper.

In general, nduja is extremely spicy. Nduja is often considered an aphrodisiac due to all of the red pepper inside, and is also great for the heart and tastes wonderful.

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Colonnata Lard IGP
HK$210

Colonnata Lard IGP

Lardo di Colonnata is made using two great Tuscan products: the white marble from the Alps, and pork, the main type of livestock in the region.The best lardo is undoubtedly produced in Colonnata, a small city located in the Alps.The constant mountain wind in Colonnata makes the ideal microclimate for aging lard. The fat is placed in marble tubs, or basins, with the perfect porousness. The Health Department questions the use of marble to no avail. The production of Lardo di Colonnata is regulated by IGP standards, which include aging the meat in marble.

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