產品列表

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。

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。

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。

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.

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。

牛舌混合天然香料調味，去除外皮後放在模具中慢煮而成。

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.

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.

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

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。

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。

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.

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

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

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。

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。

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。

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。

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。

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。

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。

帕爾馬火腿片

特選小豬的豬肉腿，熟成至少10個月。性質溫和，細膩的味道。不含麩質和乳糖

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。

辣味Ventricina 肉腸是來自義大利Abruzzo和Molise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。

牛舌混合天然香料調味，去除外皮後放在模具中慢煮而成。

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。

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。