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.

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.

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.

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.

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.

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.

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.

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.

Traceability: Certification of traceability on origin Pork Iberico de Bellota, sometimes also called Patanegra. Spanish artisan label DOP Iberico de Bellota Guijuelo

Integrated production method: made only with the finest parts of the Iberian Bellota pork animal (ham, collar, bellota fat) and selected high quality spices.

100% original: Breed Iberico de Bellota 

Packaging: Vacuum - Weight: 0.1 - 0.2 - 0.4kg

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.

Bresaola della Valtellina PGI is a delicatessen product obtained exclusively with salted and cured meat of the premium part 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.

Our Bresaola is a masterpiece from an Artisanal producer in Valtellina in the extreme North of Italy in a wonderful natural environment in the Lombardy Region.

The production process: before salting, the meat is selected on sight and trimmed. Salting is done dry, where the meat is sprinkled with salt and natural flavours. The meat is left to rest in brine for at least ten 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 occurs 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.

Coppiette spicy 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 - called '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.

 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.

The coppa sesoned pork neck is an italian speciallity. Well balanced meat and it taste like ham but less fet and the slices are smaller

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. 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.

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.

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.

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 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.