Product List

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.

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.

Authentic Prosciutto 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.

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.

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.

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. Once the product has been trimmed, cut into very thin slices using a slicer or by hand. The art of knife cutting is always extraordinary.

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 Prosciutto di San Daniele DOP 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. We are proud to offer the 24-months Reserve version of Levoni San Daniele Cured ham sliced for you.

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.

Culatello is one of the most prestigious "Ham" of the Italian tradition, it originates in the Parma province and in particular from the Zibello area. 

Parma is a region famous for the quality of its pigs and the fantastic array of charcuterie, made from almost every part of the locally reared animals.
Parma has the ideal climate for raising pigs and many generations of local producers have mastered the art of curing and preserving the meats.
The most expensive and highest quality cut is Culatello, which has fantastic flavours and a texture which almost melts in the mouth. It is made from the muscular rear legs of the pig, with the skin and bones removed, matured in the ars on the banks of the river Po and of the lower Parma. 
Taking Prosciutto as reference which is made from the internal thigh, culatello is obtained from maturing only the rear musclc of the thigh, for at least 12 months. 
Its weight varies from 3 to 5 kg; its form is charateristcally pear shaped. To obtain a culatello you have to "disassemble" a pig-thigh, giving up its use for an already valuble product such as "prosciutto"; this together with the craftsmans workmanship, the lengthy maturing and its pleasurable taste explain the particularly high cost.

Full and aromatic sensations of fennel seeds on the nose are crowned by a liveliness of black pepper in the mouth. Handcrafted appearance, important dimensions, slightly curved characteristic shape, coarse mincing. Nice meat-red colour, soft, smooth texture. Round aroma characterised by fennel. Upon tasting it turns out to be soft, with a fresh flavour, notes of fennel and matured meat, perfect balance between fat and lean.

It is a typical deli meat of Tuscany boasting a historical tradition. Characterised by the seeds of wild fennel introduced in the Middle Ages to accompany the pepper that used to be expensive and rare as it came from the East. The verb "infinocchiare" can be traced back to the fifteenth century and meant "cover the taste of sausages with fennel seeds".

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.

Only the finest, select pork legs, enhanced with whole and flaked black truffle and slowly cooked in steam ovens. Its pink slices carry the rich, enveloping truffle scent of woodland undergrowth, perfectly paired with hints of spiciness and roasted meat. A delightful taste intensified by developing aromas.

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.

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.

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.

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.

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!

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.

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.

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.

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.

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.

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

This is the salame that had allowed Ezechiello Levoni to win the Gold Medal at the international expo “Modern Arts & Industry” of London in 1913. Its very fine grinding, a thorough selection of spices processed at the right time, the light slow, cold smoking with selected woods from Trentino and its maturation give Ungherese Levoni the typical characteristic and uniqueness which typify it.

Its delicate smoky fragrance promises a pleasant aromatic complexity. Exuberantly soft, sweet and smoky on the palate, a taste that engages and delights. The rigorously finely minced mix is enriched with mild paprika. The ancient method of natural smoking gives it an unrivalled taste. With his beautiful bright red colour, cohesive slice, smooth texture and rounded and balanced aroma, garlic, paprika and natural smoking can be perceived. Upon tasting its texture is interesting, it releases a complex, sharp flavour in the mouth with notes of paprika, smoke, matured meat and perfect balance of lean and fatty meats.

Watch Levoni Salame Millefoglie video recipe @Buonissimo Ltd Facebook page

Turkey's breast, roasted using a very low quantity of salt. The slice has an homogeneous light pink colour with hazel-coloured edges, the signs of the grill on which the cooking is made are evident.

Taste sweet and lightly savoury, with intense notes of roasted and delicate hints of aromatic herbs. This product is free from gluten, added polyphosphates, monosodium glutamate.

The golden colour is the result of cooking and does not result from the use of colorants.

Perfect as a cold dish, add a pinch of salt and pepper ang good extra vergin oilve oil.

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.

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.

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 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.

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 pork 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.

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.

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.

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.

Original Italian Lard Strutto from Casa Modena ideal for fry all kind of sweet traditional pastry or for all salty pasta and dough recipes that require strutto as ingredient.

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.

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

Smoked Black Angus from Tuscany

The slice has an important marbling, characteristic of Black Angus and which gives
softness to the product
It has a sweet taste, the smoking is not excessive but characterizing. Good the
chewability and solubility

Perigord whole foie gras complies with exacting product standards which set it apart from standard foies gras. In addition, the geese are raised in the open air and in freedom on family-run farms in Perigord. They are raised in line with strict welfare standards and are fed mainly on corn grown locally in South-West France.

Goose whole foie gras has a light, delicate and highly refined flavour

Serving suggestions: this product is the perfect starter for an intimate meal for two. A few slices of foie gras served on a plate, along with a glass of light white wine or a little champagne is sure to provide an unforgettable moment.

Typical spreadable cured pork meat from the province of Teramo, Abruzzo.

It appears creamy with a pale red color. Since is mature in the gut, the product can present some colored molds.

Slightly spicy, very creamy with predominant notes of pepper.

Traditionally is spread in crostini and bruschetta, pizza or is used in preparation of pasta dishes.

Gourmet Mortadella enriched with pieces of truffle.

The slice is pink color with fat pieces, the truffle is well visible.

The taste is sweet and delicate and the truffle note is well balanced, creating a unique unmistakable mix.

Typical of the Maremma tradition: young boar meat is used, a cut of the thigh, suitably selected. Boned, it is left to rest in a salt mixture flavored with herbs, then it is dried and aged for at least four months. It has compact, dark red flesh. Intense taste, very aromatic, with a strong scent of game.

Soft and tasty, without fat, rich in the intense flavor of the forest, this ham can be enjoyed on its own, having the foresight to cut it into very thin slices. To create a pleasant contrast with the flavor of the wild boar, it can be served as an appetizer with figs, pineapple, sweet fruit in general or with a mixed vegetable mustard. It is advisable to combine it with a good red wine of the Tuscan tradition.

Deer ham made with the best selected deer meat. A sought-after product dedicated to all those who love game meat, this ham releases a remarkable flavor and a slightly smoky aroma that teases the palate.

Preparation

The venison is first dry-salted by massaging the salt directly on the meat, then it is enriched with fragrant mountain herbs, which give it a delicate and particular aroma. The ham is then left to mature in cellars, until it reaches the optimal consistency.

Characteristics

This ham has the typical intense flavor of venison and a soft texture that will satisfy your palate. It is made following to the letter the most ancient family traditions, which have been handed down from father to son for several generations.

La Cecina de León is one of the best hams in the world prepared at an altitude of over 1,500 meters in the province of Leon in Spain.

Cecina de León is a cured meat product made from beef sirloin, centre leg, round and stifle. It is traditionally produced in the province of León. The production, which includes salting, curing and drying, can last for more than seven months.

It is smoked using oak found in local forests which gives it a characteristic taste and aroma. This cured meat is a dark brown on the outside and deep dark red on the inside. Cecina de León has a characteristic beef flavour with smoky undertones and is very succulent and smooth in texture.

Meat from pigs born, raised and slaughtered in Trentino GMO-Free.
Product obtained from shoulder, coppa, bacon and omentum pulp; it is dark in color, with small lardons. Sweet with strong smoky notes that are not too intrusive.
This ancient cured meat is obtained by boning pork, degreasing it, unnerving it, grinding it and adding a mixture of spices. The mixture thus obtained is divided into small portions of about two hundred grams. At this point the meats are rolled up and laid down
on wooden boards, on a layer of buckwheat flour. After an initial drying of about 12 hours, it is smoked (at a temperature of about 25 ° C) and, after six or seven hours, the mortadellas must be turned, one by one, so that they dry and smoke evenly. They are distributed only if they have matured for at least one month.
The producer recommends tasting it alone or in mixed platters together with speck, sausages and typical Trentino cheeses. You eat it all, that is, you must not remove the "skin" (or the omentum that surrounds it).

Salamino al Cervo - 200gr

Venison and Italian pork. Typical of the mountain areas. It has a dark colour, typical of game meat, small pieces of lard are visible in
complex, however, the product is rather lean.
It should be enjoyed in thick slices, alone or in mixed platters.

Salamino al Capriolo 200gr

Roe Deer and Italian pork. Typical of the mountain areas.

It has a dark color, typical of game meat, small pieces of lard are visible, but overall the product is rather lean.
It should be enjoyed in thick slices alone or in mixed platters.

Salami produced exclusively with selected Italian pork, processed by hand.
It looks like a small sopressa covered with a special blend of spices and aromas, which gives the slice an unmistakable taste and aroma; comes in a small cardboard box.
Sweet, delicately spiced, without garlic.
The Pepita del Piave is prepared by grinding the meats which are not, however, stuffed. The salami is sprinkled with black pepper, an aspect that allows to eliminate the waste and to serve a slice that is pleasing to the eye and very fragrant.
To be served sliced with its spice coating.

Bresaola della Valtellina PGI is a delicatessen product obtained exclusively with salted and cured meat of the legs of bovine aged between 18 months and four years. It can be produced in the varieties: Fesa, Punta d’anca, Sottofesa, Magatello and Sottosso.

Before salting, the meat is selected on sight and trimmed. Salting is done dry, where the meat is sprinkled with salt and natural flavors. The meat is left to rest in brine for at least 10 days. During this period, massage operations are carried out to allow for a faster and more uniform migration of the salt inside the product. This is followed by bagging in a natural or artificial casing. The sausage thus obtained is dried in special cells. Maturing takes place at a temperature between 12 and 18 ° C, in environmental conditions such as to cause a slow and gradual reduction of product humidity, in specially air-conditioned rooms where suitable air exchange is ensured. Both drying and curing last for a total of between four and eight weeks, depending on the size of the product and market demands.

"Cinta Senese DOP" breed pigs raised organically in the Savigni family farm in Pavana, in the Tuscan-Emilian Apennines. The piece is wrapped in natural bovine casing; the slice is pink in color, with a good portion of white fat; it is completely boned, therefore ideal for managing cutting with a slicer.
The "Cinta Senese DOP" is an ancient pig breed from the Siena area. It risked disappearing after the Second World War when the rustic and not very productive breeds were replaced with those more suitable for intensive farming. This breed owes its salvation
to the passion of some breeders, including the Savigni family. These pigs need a lot of space and fresh air so that the muscles are toned and the animal gains weight slowly. These pigs are fond of acorns, olives, chestnuts, tubers and berries, and are fed with organic supplements. In addition to being of excellent quality, the fat is rich in Omega 3

Coppiette pork jerky is made from lean and fine pork cuts, such as tenderloin and sirloin. The pork strips are perfectly trimmed and are then put in a mix of spices and aromatic herbs for two days to soak every aroma. The strips are then put into pairs - hence the name 'coppiette', little pairs - and left to dry.

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.

Produced by Lattanzi this salami is excellent, characterised by a strong and genuine spicy taste using only selected part of pork meat, and traditionally cured and pressed between wood boards.

Corallina home made from Lattanzi is a product that is made using lean Italian pork, i.e. 90% shoulder and 10% lard, and then flavoured with salt, pepper and natural flavourings. Corallina is perfect with cheese, cheese pizza, a healthy snack and on all convivial occasions. Our product also contains no gluten or lactose.

Produced by Lattanzi this artisanal made Salamella Romana  is a typical salami from Lazio region  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.

Produced by Lattanzi this artisanal made Salamella Roma Piccante  is the typical salami from the Lazio region  and it is excellent, characterised by a strong and genuine spicy taste, using only selected part of pork meat, and traditionally cured and pressed between wood boards.

Pancetta made from lean pigs. It is salted and left to rest before being smoked and cured with black pepper.

The coppa arrosto is obtained from an entire anatomical cut, the pig's coppa (Boston butt). The whole coppa is flavoured with natural sea salt and an exclusive blend of spices. It is characterised by the slow cooking in the steam oven and the subsequent browning which gives it a nice caramel colour.

The coppa arrosto is very versatile, from the snack, to the aperitif, from the appetizer to the main course. In the special bread versions, with focaccia, paired with mixed pickled vegetables, pickled cucumbers, mustard. In the summer version with colorful and fresh seasonal vegetables.

We propose Cesanese del Piglio GCDO: combining the intense bouquet characterised by peppery notes and berries, the wine boasts a beautiful structure, immediate fruit and pulp sufficient to contain the tannic presence.

It releases round and delicate spicy hints in balance with the scent of the meat.The taste is a delicate harmony with elegant hints of white pepper.

A ready made selection of some of the most iconic Italian cold cuts.

In this package we are offering at the best price the following items:

-San Daniele DOP: 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.
-Mortadella without nuts: This Mortadella has a tender texture and a more aromatic and appetizing taste. It does not contain gluten, lactose and added polyphosphates.
-Salame Finocchiona: Round aroma characterised by fennel. Upon tasting it turns out to be soft, with a fresh flavour, notes of fennel and matured meat, perfect balance between fat and lean.
-Cooked Ham: 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.

In this interpretation by Levoni, the Guanciale loses its rind and seasoning, is slightly cooked and seasoned with black pepper. With a rustic and inviting appearance that partly recalls the "classic" pillow. The scent is gentle, of black pepper. The taste is sweet, combined with the aromaticity and warmth of pepper, it warms the emotions.

thick sliced for your most favorite preparation such as Amatriciana and Carbonara 

In this interpretation by Levoni, the Guanciale loses its rind and seasoning, is slightly cooked and seasoned with black pepper. With a rustic and inviting appearance that partly recalls the "classic" pillow. The scent is gentle, of black pepper. The taste is sweet, combined with the aromaticity and warmth of pepper, it warms the emotions.

The Spianata Romana is part of the large family of traditional Roman delicatessen and is one of the oldest samples of salami, which is mentioned in documents dating back to the XVIII century.

A cured meat of popular origin that has taken on considerable appreciation over time.

The Spianata Romana is part of the large family of traditional Roman delicatessen and is one of the oldest samples of salami, which is mentioned in documents dating back to the XVIII century.

A cured meat of popular origin that has taken on considerable appreciation over time.

Podere Bioamiata is the widest biological breeding of "Cinta Senese" in Italy and it extends on 240 ht. of woods and pastures between Val d'Orcia and Monte Amiata, above 700m. of altitude. Our main care embrace the revaluation and the protection of this specie, even with the continuos scientific advistance of City Universities like Firenze and Perugia. However, our main support for the whole productive cycle is nature, the only "added ingredient" fit to exalt the taste of our products.

The Pancetta Cinta Bio represents the section of meat of the thorax and the stomach with the pig skin. The pieces are cut and massaged with salt and garlic and salted down for about 15 days; than cleaned and flavoured with black paper and put into store room for the seasoning. The product is in pieces of approximately 3kg with a thickness of about 4cm. Because of the wild breeding of the swine it is very difficult to obtain a lot of fat. Pancetta Cinta Bio that is very fatty is there for highly appreciated and has only one or two stripes of red meat. When sliced the white fat turns pink.

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.

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.

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 Apuane 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 for about 8 months.

When sliced it has a scented, fragrant aroma, firm soft texture, a sweet taste and the light flavour of aromatic herbs.

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.

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.

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.

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.

AVAILABLE ALSO SLICED

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.

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.

The Carne Salada is a specialty of Northern Italy; it is perfect served raw, cut thin like carpaccio. The best way to eat is to drizzle with a stream of extra virgin olive oil, and with a few ultra-thin slices lemon or chopped capers; or Parmesan cheese and arugula.

Culatello is one of the most prestigious "Ham" of the Italian tradition, it originates in the Parma province and in particular from the Zibello area. 

Parma is a region famous for the quality of its pigs and the fantastic array of charcuterie, made from almost every part of the locally reared animals.
Parma has the ideal climate for raising pigs and many generations of local producers have mastered the art of curing and preserving the meats.
The most expensive and highest quality cut is Culatello, which has fantastic flavours and a texture which almost melts in the mouth. It is made from the muscular rear legs of the pig, with the skin and bones removed, matured in the ars on the banks of the river Po and of the lower Parma. 
Taking Prosciutto as reference which is made from the internal thigh, culatello is obtained from maturing only the rear muscle of the thigh, for at least 12 months. 
Its weight varies from 3 to 5 kg; its form is characteristically pear-shaped. To obtain a culatello you have to "disassemble" a pig-thigh, giving up its use for an already valuable product such as "prosciutto"; this together with the craftsman workmanship, the lengthy maturing and its pleasurable taste explain the particularly high cost.

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.

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.

Salami from the area of Mount Vesuvius with a large-grained mix. As per tradition, it is filled in natural casings and then lightly and naturally smoked. Decidedly spicy version with lots of chilli pepper and paprika. It does not contain gluten or lactose.

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.

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.

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.

The inimitable fragrance of cotechino sausage, with its decisive and spicy notes, introduces rich flavours and a gratifying consistency.

Cotechino is steamed. It shows a pink red color, a coarse and very fragrant "collagenous" paste. It is consumed hot, and is characterised by the texture of soft and sticky meat and by the perfect balance of spiciness.

Heat it in a bain-marie in its aluminium case, open the bag and cut it into thick slices to arrange the serving dish.

The origins of the cotechino are vague, but we could consider it the ancestor of all deli meats, it was solely prepared by the "lardaroli" and the "salsicciari" (sausage makers) in ancient times. The first mention regarding cotechino is made in a ceiling price only in 1745, and the first recipe appears the following year. This deli meat is enhanced and ennobled thanks to the great father of Italian cuisine Pellegrino Artusi who, in his immense work, "Science in the kitchen and the art of eating well", speaks with great joy of the famous "cotechino fasciato" (“swathed cotechino”). In Mantua on August 15th, for the feast of the Madonna delle Grazie, after the pilgrimage, it is customary to eat the sandwich with the cotechino.