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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Parma DOP Don Romeo Riserva 24 Months Cured Ham sliced
HK$140

Parma DOP Don Romeo Riserva 24 Months Cured Ham sliced

The flavour is sweet and flavorsome - expression of a century-old craftsmanship. 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. Once the product has been trimmed, cut into very thin slices by means of a slicer or by hand. The art of knife cutting is always extraordinary.

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 of 24 months, 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.

Prosciutto di Parma DOP boasts a history that can be traced back to the Roman era. The entire processing follows strict production regulations and takes place in an extremely limited area of ​​the province of Parma which - due to its climate conditions - allows the natural maturation that gives sweetness and flavour to the product. We are proud to offer the 24-months Reserve version of Levoni Parma 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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Castel Speck燻肉薄片
HK$105

Castel Speck燻肉薄片

這是來自Trentino Alto Adige地區的Castel Speck燻肉。

選用瘦豬肉腿,混合醃料大蒜,胡椒,杜松果,肉荳蔻,香料和香草精心燻製而成。

風乾熟成至少5個月後再煙燻。味道芳香,口感複雜細膩,柔軟中帶點粗糙。

 

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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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Levoni Rustico 肉腸
HK$70

Levoni Rustico 肉腸

Levoni用上意大利最優質的豬肉創造出令人垂涎的香氣結合獨特風味的Salame。

Salame Rustico是一種小的沙樂美腸,味道溫和。

無麩質和乳糖

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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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San Daniele Ham DOP Presliced 70g tray
HK$65

San Daniele Ham DOP Presliced 70g tray

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

 

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Parma Ham DOP Presliced 70g tray
HK$60

Parma Ham DOP Presliced 70g tray

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

Prosciutto di Parma DOP boasts a history that can be traced back to the Roman era. The entire processing follows strict production regulations and takes place in an extremely limited area of ​​the province of Parma which - due to its climate conditions - allows the natural maturation that gives sweetness and flavour to the product. Levoni offers the 20-month and 24-month Riserva version.

 

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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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Smoked Pork Loin sliced
HK$69

Smoked Pork Loin sliced

A masterpiece of smoking with the fragrance of aromatic herbs delivering a balance of flavour and smokiness. It has a beautiful, even pink colour. A good smell of fine herbs and delicate smoking to the nose. The flavour is sweet, balanced, with a slight hint of smoke and the right richness.

It is a very lean speciality by Levoni, obtained from pork loin, flavoured with a delicate, smoked curing with a selection of Trentino woods and stewed to give it softness. Thinly sliced, serve as carpaccio.

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Salame Toscano sliced
HK$80

Salame Toscano sliced

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

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

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

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Salame del Po sliced
HK$90

Salame del Po sliced

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

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

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

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Salame Nostrano sliced
HK$75

Salame Nostrano sliced

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

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Salame Milano sliced
HK$90

Salame Milano sliced

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

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

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

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Salame Corallina sliced
HK$60

Salame Corallina sliced

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

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

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

Coppa Seasoned Pork Neck sliced

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

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

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

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Italian Roasted Chicken Breast with Herbs
HK$65

Italian Roasted Chicken Breast with Herbs

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

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Traditional Roast beef
HK$140

Traditional Roast beef

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

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Salame Levonetto Ungherese 300g
HK$105

Salame Levonetto Ungherese 300g

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

 
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Il Tagliere The Cutting Board presliced 120g
HK$75

Il Tagliere The Cutting Board presliced 120g

A perfect cutting board ready to eat made from a selection of 3 different presliced cold cuts, Salame Milano, Matured Coppa, Prosciutto Crudo minimum 18 Months all from Italian Levoni quality standard.

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Salame Milano 250g
HK$80

Salame Milano 250g

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

Milan salami should be cut thinly in a slicer, only the salami Milano 250g can be cut with a knife and the slices can have a thickness ranging from 3 to 4 mm.

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Diced Belly 140g
HK$38

Diced Belly 140g

Sautéed, it releases agreeable, aromatic and spicy flavours. A pleasant sensation of white pepper frames an expertly prepared meat. The cubes are ready to use, with a homogeneous size and very thin. To be used in culinary preparations, or sautéed in salads.

The sweet pancetta is distinguished by its subtle taste. When cut, it shows the pink streaks of the lean part in perfect balance with the fat, firm and pearly white part. Delicate aroma that leaves room for hints of matured meat and spices. Nice soft texture.

The pancetta, or pork belly, was considered the gold of the pig in several Italian regions in the past, because it guaranteed the energy for manual labor in the fields. It also "sweetened" the long days under the sun with its delicious and unmistakable flavour.

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Diced Smoked Belly 140g
HK$38

Diced Smoked Belly 140g

A persistent smoky aroma is refined in the mouth by notes of cinnamon and black and white pepper. The cubes - ready to use and homogeneous in size - are very lean.

Its appearance is a warm biscuit colour given by smoking. When cut, it shows the pink streaks of the lean part in perfect balance with the fat, firm and pearly white part. The aromas of smoking, of matured meat and the hints of spices linger. The flavour is sweet and the texture is pleasantly soft.

Smoked pancetta is a very lean deli meat, which is reminiscent of the English bacon. Until the middle of the 20th century it was considered one of the main energy resources for man, so that the masons - at the beginning of their seasonal work – used to get a dose of about 5 kg for each to ensure that they had energy and strength to perform their work!

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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.

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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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Mortadella with Truffles sliced
HK$50

Mortadella with Truffles sliced

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

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Wild Boar Seasoned Prime Neck sliced
HK$95

Wild Boar Seasoned Prime Neck sliced

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

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Porchetta Roasted Pork sliced
HK$85

Porchetta Roasted Pork sliced

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

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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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Wild Boar Seasoned Sausage
HK$45

Wild Boar Seasoned Sausage

This wild boar sausage is entirely knife pared and made with wild boar ham and shoulder meat and pork. It is available with vacuum packed, which keeps its aromas unchanged over time and prevents drops in weight.

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Goose Breast smoked and presliced
HK$90

Goose Breast smoked and presliced

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

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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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Cooked Ham by piece
HK$295

Cooked Ham by piece

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

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

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

Mortadella Bologna IGP "Glutammate free" with Pistachos by piece

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

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

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

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Smoked Pancetta Praga by piece
HK$240

Smoked Pancetta Praga by piece

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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Smoked Pancetta Praga half about 1.5kg
HK$430

Smoked Pancetta Praga half about 1.5kg

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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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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Cured Ham Parma style presliced with interleaves 250g
HK$80

Cured Ham Parma style presliced with interleaves 250g

Sliced Cured Ham Parma style (prosciutto crudo) in Italian cuisine is often served as an antipasto, topping pizzas and prepare sandwich can also be wrapped around grissini, or accompanied with melon or figs. It is also eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream, or a Tuscan dish of tagliatelle and vegetables. It is used in stuffings for other meats, such as veal, as a wrap around veal or steak, in a filled bread, or as a pizza topping.

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Wurstel Frankfurter Bernardi
HK$95

Wurstel Frankfurter Bernardi

These sausages are handcrafted, gluten and lactose free. They are made with veal and pork, are delicately flavored and stuffed into natural guts. Slightly smoked with beech wood, they reach the perfection of taste. Gluten Free and Lactose Free. As a simple hot snack or as an ingredient in lentil and bean dishes, as a topping for pizza or added to flans - sausage goes well with the most diverse foods.

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Wurstel Meraner Bernardi
HK$95

Wurstel Meraner Bernardi

Italian Frankfurters produced in a traditional way by a small artisan from Brunico, in Trentino region in Italy. Gluten Free and Lactose freeContain no added gluten, milk or added derivatives, monosodium glutamate or colorings. Frankfurters long and thin, pinkish color with a sweet and balanced taste, predominant flavor of meat and slightly hints of smoke.

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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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Fois Gras Perigord Whole Goose
HK$350

Fois 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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Salame with Black Truffle 400g
HK$190

Salame with Black Truffle 400g

Typical cured meat product from Abruzzo, flavoured with black truffle. Sweet and complex with intense aroma of truffle and dry fruits, pretty balanced,

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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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Weisswürstel White Wurstel - Bernardi 300gr
HK$78

Weisswürstel White Wurstel - Bernardi 300gr

Bavarian white sausages - weisswürste in German - are a real delicacy of Bavarian cuisine that you can taste anywhere in Munich.

These sausages are one of the best typical local dishes based on veal and pork, flavored with parsley, lemon and onion, to be enjoyed mainly for breakfast, as the tradition of these Bavarian specialties dictates.

Obviously, the pretzel, sweet mustard - senf in German - as well as a mug of beer as a side dish cannot be missing with Bavarian frankfurters.

Before the diffusion of the refrigerator, Bavarian white sausages were produced only in the morning and then eaten categorically by 12.00, due to the deterioration of the product.

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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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Pitina della Valtramontina
HK$140

Pitina della Valtramontina

Pitina is a product based on sheep, goat or game meat, traditionally produced in the mountain areas of Friuli Venezia Giulia, in particular in the municipality of Tramonti di Sopra and in the neighboring areas of Valtramontina, in the province of Pordenone. Pitina is classified among the cured meats, even if it is not really a sausage and, in this, it is very reminiscent of the mortandela of the Val di Non, with which it has in common the shape of a large meatball and the breading in flour, in this case of corn and not buckwheat.

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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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Chorizo Iberico de Bellota DOP sliced
HK$55

Chorizo Iberico de Bellota DOP sliced

Traceability: Certification of traceability on origin Porc Iberico or Patanegra. European 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 Patanegra 

Ingredients: lean and fat Iberian pork from bellota, salt, red pepper, lactose, dextrose, garlic, oregano, E-120

Storage: 12 months in a refrigerated environment (0 to 5 ° C).

Packaging: Vacuum - Weight: 0.1 kg.

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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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Castel Speck燻肉
HK$780

Castel Speck燻肉

這是來自Trentino Alto Adige地區的Castel Speck燻肉。

選用瘦豬肉腿,混合醃料大蒜,胡椒,杜松果,肉荳蔻,香料和香草精心燻製而成。

風乾熟成至少5個月後再煙燻。味道芳香,口感複雜細膩,柔軟中帶點粗糙。

 

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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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Valtellina風乾牛肉
HK$850

Valtellina風乾牛肉

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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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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Napoli肉腸
HK$175

Napoli肉腸

Levoni用上意大利最優質的豬肉創造出令人垂涎的香氣結合獨特風味的Napoli Salame。

Napoli Salame味道溫和而細膩,顆粒粗糙。

無麩質和乳糖

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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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義大利豬腳肉腸
HK$170

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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