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The Levoni Salami Milano is well-known for its straightforward tastes. The flesh is ruby red in hue, with grain-sized fat throughout. It has rich scents with moderate spice overtones.
It packs a little sweetness on the tongue, with hints of walnut.
Make a simple sandwich with the Levoni Salami Milano, mustard, and tomato slices. It’s also delicious in a salad with chopped apples, balsamic vinegar, and extra virgin olive oil. A decent red wine goes well with salami.
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.
Store in the refrigerator.