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The Salami San Gennaro is a traditional dish from Southern Italy’s Campania area. It is deep crimson in color and has a rustic aspect. The grain of this Levoni salami is coarse, with fat pieces and peppercorns dispersed throughout the flesh. It has a peppery aroma that carries through to the subtle flavor.
The Levoni Salami San Gennaro is delicious in sandwiches or on its own, combined with cheese such as Asiago. It may also be sprinkled on pastas and salads. Salami pairs perfectly with a fine red wine for drinking.
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.