產品列表

聖丹尼爾火腿切片
HK$120

聖丹尼爾火腿切片

選取自意大利北部和中部專門孕育,體重至少160公斤的豬隻,後在東北面聖丹尼爾市風乾熟成。

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巴馬火腿切片
HK$110

巴馬火腿切片

它的口感溫和,風味細膩。

這些火腿完全來自體重至少160公斤,在意大利北部和中部專門孕育的豬隻。

 

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切片熟火腿
HK$60

切片熟火腿

Levoni熟火腿是由精挑細選的瘦豬肉腿,配合獨家調味,慢慢地蒸煮。

熟火腿的色澤是鮮嫩粉紅,味道溫和細膩,質地豐盛,口感平衡。

無添加聚磷酸鹽。

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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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San Daniele DOP Contessa Riserva 24 Months Cured Ham sliced
HK$150

San Daniele DOP Contessa Riserva 24 Months Cured Ham sliced

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.

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辣味Ventricina薄片
HK$95

辣味Ventricina薄片

辣味Ventricina 肉腸是來自義大利AbruzzoMolise地區。

它的特點在於用上不同部位的豬肉,包括瘦肉、腿肉和豬柳,混合辣椒和茴香種子,味道獨特甜辣

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Culatello (上後腿)
HK$90

Culatello (上後腿)

Culatello一直是意大利最崇高的火腿產品。

它是由豬的上後腿肉,去皮,去骨和人手把形狀修整成梨形,風乾熟成11至12個月。

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Finocchiona薄片
HK$95

Finocchiona薄片

Finocchiona肉腸是義大利Tuscany區的地道食品。

用上切碎的脂肪粒和豬瘦肉,混合茴香籽,產生風味獨特,鹹度適中味美的肉腸,肉香能迴繞在唇齒間。

 

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Cooked Ham with Truffle Sliced
HK$115

Cooked Ham with Truffle Sliced

意大利松露火腿切片,熟火腿是由精挑細選的瘦豬肉腿混合意大利松露,配合Levoni獨家鹽水,慢慢地蒸豬肉腿。熟火腿擁有一份溫柔的質地和豐盛的平衡口感,松露香氣。不含麩質,乳糖和聚磷酸鹽。

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Valtellina風乾牛肉切片
HK$60

Valtellina風乾牛肉切片

義大利Valtellina風乾牛肉是將上好的牛肉以海鹽,胡椒,酒,大蒜,肉桂,月桂和丁香等香料塗抹鹽封。經過緩慢的自然風乾熟成過程,造就了色澤深紅鮮豔,風味獨特的高品質風乾牛肉。

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風乾巴馬豬頸肉切片
HK$95

風乾巴馬豬頸肉切片

這是意大利北部傳統典型的風乾肉食製品。

用上優質義大利豬隻的頸部肌肉,然後用鹽,酒,大蒜和其他香料醃製後風乾兩到四個月不等,視乎大小而定。用上天然腸衣全人手細繩捆綁。

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熟牛舌切片
HK$105

熟牛舌切片

牛舌混合天然香料調味,去除外皮後放在模具中慢煮而成。

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Salame Cacciatore風乾香腸
HK$75

Salame Cacciatore風乾香腸

在意大利,Salame Cacciatore風乾香腸的銷售量僅次於Salame di Milano肉腸。

它的特點是具有均勻分佈的脂肪小粒,紅寶石色澤,溫和而細膩的味道來自於葡萄酒和香料的完美平衡。

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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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Salame Ungherese sliced - Gold Medal
HK$80

Salame Ungherese sliced - Gold Medal

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

 

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Roasted Turkey Breast Sliced 200gr
HK$70

Roasted Turkey Breast Sliced 200gr

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.

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Ettore Salame松露香腸
HK$95

Ettore Salame松露香腸

它是小型香腸,粗肉粒,用上松露調味。

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Mortadella Bologna 薄片
HK$45

Mortadella Bologna 薄片

Mortadella意式肉腸是意大利傳統美食中最流行和古老的香腸之一。

選用切細粒的肥豬肉和面頰肉燻製。它的質地柔軟和味道芳香開胃。

無添加聚磷酸鹽。

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

Capocollo di Martina Franca 切片 - Slow Food Presidium

選用來自Valle d'Itria地區豬頸肉。

切片程現淡淡的紅色,細膩的脂肪。有強烈的煙燻及胡椒香氣。

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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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辣味豬頸肉
HK$245

辣味豬頸肉

選用義大利豬隻的臉頰肉,混合香草,黑胡椒等調味料風乾。

它看起來有點像煙肉,不過相對口感是更細膩誘人

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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 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.

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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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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

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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'Nduja di Spilinga - slice
HK$76

'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

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.

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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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Pepperoni salami presliced 250g
HK$65

Pepperoni salami presliced 250g

Salami pepperoni is characteristically soft, slightly smoky, and bright red in color. Sliced pepperoni is a popular pizza topping. Is a cured dry sausage, with similarities to the spicy salamis of southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples, or the soppressata from Calabria. The main differences are that pepperoni has a finer grain (akin to spiceless salami from Milan), is usually softer, and is usually produced with the use of an artificial casing. Pepperoni is mass-produced to meet the demand for the sausage. The term "pepperoni" is a borrowing of peperoni, the plural of peperone, the Italian word for bell pepper. The first use of "pepperoni" to refer to a sausage dates to 1919. In Italian, the word peperoncino refers to hot and spicy peppers.

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Carpaccio Smoked Tuscan Black Angus sliced
HK$65

Carpaccio Smoked Tuscan Black Angus sliced

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

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Foie Gras Perigord Whole Goose
HK$350

Foie Gras Perigord Whole Goose

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.

 

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Ventricina di Teramo
HK$125

Ventricina di Teramo

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.

 

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Soppressata Calabra DOP Piccante
HK$225

Soppressata Calabra DOP Piccante

A spicy salami produced in Calabria

The meat from the shoulder and the legs is blended with the lard of the heavy pigs.

The taste is piccante, aromotic with herbs and spices, full to the palat, long and pleasent. The aftertaste is long, round, slightly meaty and notes of  aromatic black pepper

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Chicken Fillet - Smoked 300gr
HK$135

Chicken Fillet - Smoked 300gr

Chicken fillet covered with herbs and spieces.

The fillet is compact, soft texture and not dry. the aftertaste is round, meaty with long notes of smoke,spieces and herbs

Cut into thin slices and serve with some drops of good quality extra vergin olive oil and balsamic vinegar

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Mortadella with Truffle sliced 200gr
HK$80

Mortadella with Truffle sliced 200gr

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.

 

 

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Boar Ham presliced
HK$90

Boar Ham presliced

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.

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Deer ham presliced
HK$110

Deer ham presliced

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.

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Pezzente della Montagna Materana
HK$95

Pezzente della Montagna Materana

Typical Lucanian salami produced with the less noble cuts of pork, coarse-grained and mixed with salt, ground sweet pepper, wild fennel seeds and garlic.
It is compact and consistent, with a medium grain, the color is ruby red with white lardons.
The scent is characterized by a hint of spices, all clearly distinguishable; on the palate it is soft, with a sweet, harmonious and well balanced taste with strong notes of fennel.
Delicious sliced with good homemade bread; however, it is also used in the kitchen to prepare the 'red sauce' to dress homemade pasta or combined with vegetables such as chicory, chard, escarole, cooked in earthenware pots.

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Mortandela della Val di Non
HK$120

Mortandela della Val di Non

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).

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Venison small Salami
HK$125

Venison small Salami

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.

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Roe Deer small Salami
HK$125

Roe Deer small Salami

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.

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Wild Boar small Salami
HK$125

Wild Boar small Salami

Salamino al Cinghiale 200gr

Italian wild boar and pork meat. Typical of the rural areas and great tradition in Tuscany. It has the typical dark colour of game meat.
Intense, with the characteristic aroma of the game.
It should be enjoyed in thick slices alone or in mixed platters.

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Pepita del Piave
HK$125

Pepita del Piave

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.

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Bresaola Valtellina IGP Gold sliced
HK$68

Bresaola Valtellina IGP Gold sliced

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.

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Artisanal Smoked Cooked Ham thick hand cut
HK$80

Artisanal Smoked Cooked Ham thick hand cut

The shape is that of the 'panettone', the external surface is covered by the rind, the latter is golden brown in color, typical of natural smoking browning and it covers at least 30-40% of the surface, the lean parts are included in a color scale ranging from pink to dark pink, while the fat is white in color.

Sweet, rich in aromas of meat and herbs that are used to flavor it; the hints of smoked are delicate and pleasant.

From very heavy porks raised on Friuli hills it reflects the tradition of Austro-hungrian history.

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Coppiette Pork Jerky
HK$30

Coppiette Pork Jerky

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.

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Salame Aquilano Whole Piece 500gr
HK$120

Salame Aquilano Whole Piece 500gr

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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Bastardone Big Bastard Salami 500gr
HK$95

Bastardone Big Bastard Salami 500gr

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.

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Salame Corallina Whole Piece 500gr
HK$95

Salame Corallina Whole Piece 500gr

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.

 

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Salamella Roman 400gr
HK$95

Salamella Roman 400gr

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.

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Salamella Roman Spicy Salami 400gr
HK$95

Salamella Roman Spicy Salami 400gr

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.

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Pancetta Roman Style with Black Pepper 300gr
HK$55

Pancetta Roman Style with Black Pepper 300gr

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

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Roasted Coppa
HK$80

Roasted Coppa

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.

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Spicy mediterranea sausage
HK$70

Spicy mediterranea sausage

A marked pleasant pungency of chilli picks up the nose and gives a touch of panache. In its delicately spicy and aromatic flavor, the chili pepper turns out to be sweet, balanced by the sweetness of seasoned meats.

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Romagnola sausage
HK$160

Romagnola sausage

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.

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傳統 Spilinga Nduja 肉腸
HK$165

傳統 Spilinga Nduja 肉腸

Nduja是一種軟身,香辣,可塗抹的香腸,在義大利Spilinga非常有名。

它是混合內臟、蔬菜、香料和大量紅辣椒製成的肉腸。

適合燒烤,製成醬料配義大利麵和飯,最好的食法還是簡單地用麵包配搭。

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去骨熟火腿
HK$2,227

去骨熟火腿

Levoni熟火腿是由精挑細選的瘦豬肉腿,配合獨家調味,慢慢地蒸煮。

熟火腿的色澤是鮮嫩粉紅,味道溫和細膩,質地豐盛,口感平衡。

無添加聚磷酸鹽。

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Colonnata豬油
HK$210

Colonnata豬油

Colonnata豬油是生豬脂抹上鹽及香料調味,放置在大理石板上脫水,如此可以讓生豬脂表層的香料更容易入味。

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原隻聖丹尼爾火腿(連骨)
HK$3,819

原隻聖丹尼爾火腿(連骨)

選取自意大利北部和中部專門孕育,體重至少160公斤的豬隻,後在東北面聖丹尼爾市風乾熟成。

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原隻聖丹尼爾火腿(連骨) Riserva Contessa
HK$4,100

原隻聖丹尼爾火腿(連骨) Riserva Contessa

選取自意大利北部和中部專門孕育,體重至少160公斤的豬隻,後在東北面聖丹尼爾市風乾熟成。

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原隻聖丹尼爾火腿(去骨)
HK$3,550

原隻聖丹尼爾火腿(去骨)

選取自意大利北部和中部專門孕育,體重至少160公斤的豬隻,後在東北面聖丹尼爾市風乾熟成。

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原隻聖丹尼爾火腿(去骨) Riserva Contessa
HK$3,340

原隻聖丹尼爾火腿(去骨) Riserva Contessa

選取自意大利北部和中部專門孕育,體重至少160公斤的豬隻,後在東北面聖丹尼爾市風乾熟成。

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原隻巴馬火腿(連骨)
HK$3,140

原隻巴馬火腿(連骨)

它的口感溫和,風味細膩。

這些火腿完全來自體重至少160公斤,在意大利北部和中部專門孕育的豬隻。

 

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原隻巴馬火腿(去骨)
HK$3,600

原隻巴馬火腿(去骨)

它的口感溫和,風味細膩。

這些火腿完全來自體重至少160公斤,在意大利北部和中部專門孕育的豬隻。

 

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Mortadella Bologna 意式肉腸
HK$620

Mortadella Bologna 意式肉腸

Mortadella意式肉腸是意大利傳統美食中最流行和古老的香腸之一。

選用切細粒的肥豬肉和面頰肉燻製。它的質地柔軟和味道芳香開胃。

無添加聚磷酸鹽。

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Culatello
HK$1,450

Culatello

Culatello一直是意大利最崇高的火腿產品。

它是由豬的上後腿肉,去皮,去骨和人手把形狀修整成梨形,風乾熟成11至12個月。

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Finocchiona 肉腸
HK$680

Finocchiona 肉腸

Finocchiona肉腸是義大利Tuscany區的地道食品。

用上切碎的脂肪粒和豬瘦肉,混合茴香籽,產生風味獨特,鹹度適中味美的肉腸,肉香能迴繞在唇齒間。

 

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辣味Ventricina肉腸
HK$740

辣味Ventricina肉腸

辣味Ventricina 肉腸是來自義大利AbruzzoMolise地區。

它的特點在於用上不同部位的豬肉,包括瘦肉、腿肉和豬柳,混合辣椒和茴香種子,味道獨特甜辣

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熟牛舌
HK$890

熟牛舌

牛舌混合天然香料調味,去除外皮後放在模具中慢煮而成。

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義大利釀豬腳(預熟)
HK$235

義大利釀豬腳(預熟)

傳統製作方法是先將豬脚起肉去骨,先把瘦肉和脂肪粗略地攪碎後混和碎碎的豬皮,再加入香料後釀進帶著蹄子的豬皮裡。

它的味道芳香開胃,切片後,可看見色澤是玫瑰紅色和肉質緊緻。

食用方法非常簡單,連袋放進沸水中煮30分鐘便可。

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義大利豬腳肉腸
HK$135

義大利豬腳肉腸

傳統製作方法是先將豬脚起肉去骨,先把瘦肉和脂肪粗略地攪碎後混和碎碎的豬皮,再加入香料後釀進天然腸衣裡。

它的味道芳香開胃,切片後,可看見色澤是玫瑰紅色和肉質緊緻。

食用方法非常簡單,放進沸水中煮20分鐘便可。

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