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This dry-cured, smoked ham from Levoni is aged for four months and made with a special recipe. It has a soft, structured texture and is seasoned with only natural flavors. People often compare it to prosciutto, but it’s darker and thicker. It has strong smells, with hints of herbs and spices that are nice. It tastes sweet and savory, with a hint of smoke at the end.
Levoni Speck, which is smoked-cured ham, goes well with cheese and dried fruit. You can also make sandwiches, pasta, or salads with it. It’s also a great thing to put on pizza. Serve with a smooth red wine.
The story of the Levoni family started with Ezechiello Levoni, who used to be an apprentice butcher. In 1911, on the outskirts of Milan, he fulfilled a dream he had had all his life: he opened his own curing plant. Over the years, he used everything he had learned from the master butchers in Milan. In 1913, he first got a lot of attention for his work. He entered the “Modern Arts & Industry” International Exhibition in London, where his Salame Ungherese won a gold medal. This win was especially sweet because the competition said that a newcomer like him wouldn’t win “even if pigs flew.”
In 1923, Levoni moved its most important production to a small area of Mantua called Castellucchio. In the years that followed, the company also built its own slaughterhouse and curing plant. In 2014, they opened their first branch in the United States. This gave Ezechiello’s dream a whole new set of chances to come true. The company is still run by the same family for the fourth time, and it still makes high-quality meats.
Vacuum-sealed packs of hand-carved cured meats can last up to five months in the refrigerator (never the freezer). Once the pack is opened, they’re best enjoyed within the day.