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The ham, or Prosciutto di Parma, comes from a region that benefits significantly from the Apennine Mountains’ slowly falling Versilia air. It is a traditional delicacy with a DOP certification.
It has a gorgeous pink-red hue when cut, with pure white fat flowing around and around the flesh. The flesh is delicate and has a sensitive texture. It boasts aromatic, nuanced scents and tastes that are sweet and gentle.
This savory ham is delicious on its own or with fruit. For appetizers, wrap slices of Levoni Prosciutto di Parma over melon cubes or figs. It also goes well with bread, so it may be used in a variety of sandwiches. It pairs nicely with sparkling wine, such as Lambrusco.
Ezechiello Levoni, a former butcher’s apprentice, started the Levoni narrative. In 1911, he accomplished his lifelong aim of founding his own curing facility on the outskirts of Milan. He put into practice all he had learnt from the Milanese master butchers throughout the years. He received his first great acclaim in 1913. He joined the “Modern Arts & Industry” International Exhibition in London, where he won a gold medal for his Salame Ungherese. This victory was especially nice because the competition allegedly said that a novice like him would only win “when pigs fly.”
In 1923, Levoni relocated their main production to Castellucchio, a tiny province in Mantua, and later built their own slaughterhouse and curing factory. They created its first subsidiary in the United States in 2014, ushering in a new era of possibilities for Ezechiello’s goal. The company is still run by a family, now in its fourth generation, and continues to produce 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.