Prosciutto Di San Danielle - San Danielle Ham

Prosciutto di San Daniele is a DOP-certified speciality specific to San Daniele del Friuli. Levoni’s is produced with premium pork and has a lovely pinkish red hue with white fat streaks. It has a subtle perfume that is well-rounded and delightful. It has a smooth, melt-in-your-mouth texture and a well-balanced taste that is sweet yet has a good maturity.

As an aperitif, pair the Levoni Prosciutto di San Daniele with figs, melon, or burrata. This ham goes well with toast, sun-dried tomatoes, and a drizzle of olive oil. It’s also delicious on salads and in spaghetti. Pair with a juicy, fragrant white wine.

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.

Storage Instructions

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.