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Salami Finocchio is another name for this cured meat, with finocchio meaning “fennel.” It’s a rich crimson with a medium grain and a delicate, silky texture. It has a great balance of fat and lean. The scents of this Levoni salami are mellow and enhanced with fennel. It has a mature flavor that is accentuated by the distinct tastes of fennel.
Levoni’s Salami with Fennel Seeds is quite flexible. It goes well with cheeses like Pecorino for appetizers. It’s also fantastic in pastas and sandwiches. A nice red wine is the ideal accompaniment to 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.
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.