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Only the finest slices of pig are used in the preparation of the Levoni Mortadella, which is created according to a centuries-old recipe. The surface has a wonderful light tone, and the inside is a rose color with firm bits of fat evenly distributed. Lively, well-balanced aromas of strong flavors and delicate spice characterize this wine. It has a velvety feel and a strong, long-lasting flavor. Offered here is a pistachio-flavored version of Levoni Mortadella. Intricately weaved throughout the meat are the pistachios, which give the dish a delightful nuttiness.
Levoni Mortadella may be used in sandwiches, as well as paired with cheese and fruit for appetizers. Pair with a dry, light white wine, such a Chianti, or a light, fruity red like a Sauvignon Blanc.
Ezechiello Levoni, a former butcher’s apprentice, is the ancestor of the Levoni family. In 1911, he fulfilled a lifetime ambition by constructing a curing business on the outskirts of Milan. In the years he had studied with Milanese great butchers, he put into practice all that he had learnt. First big recognition came in 1913. Salame Ungherese won a gold prize at “Modern Arts and Industry” International Exhibition in London, where he was proud of his new brand. A novice like him was expected to win only “when pigs fly,” thus this victory was much the sweeter.
After moving the main production to Castellucchio, a Mantuan region, in 1923, Levoni went on to build their own slaughterhouse and curing factory. In 2014, they created its first American subsidiary, bringing Ezechiello’s goal to a whole new level. In its fourth generation, the enterprise is still run by a family and continues to produce high-quality meats.
Store in the refrigerator.