All Levoni meats are obtained from pigs born and
bred in Italy. Because there are no half measures
when it comes to quality, goodness and transparency.
The secrets of our extraordinary Salami have been handed down and enshrined at Levoni for over a century. Each of our selected recipes tell the authentic story of the Italian regional culinary culture.
1925 was the year our founder, Ezechiello Levoni, began to cure the first Prosciutto in Castellucchio, Mantua. Since that day, a lot has changed, but the quality and the pursuit of excellence, when crafting our Prosciutto di Parma DOP and Prosciutto di San Daniele DOP, remains eternal.
The aroma is what makes the difference when it comes to mortadella. Our one-of-a-kind mortadella, made with selected spices, is light and delicate, with the intense fragrance tradition has taught us to cherish.
Our line is not only entirely made up of Prosciutto PDO, mortadella and salame; we also offer a variety of cured and cooked specialties typical of the Italian tradition, such as Coppa, Pancetta, Speck, Culatta, Cotechino, and many more.
Our Prosciutto Cotto is made only with the best Italian pork legs, gently rubbed to let the seasoning penetrate the meat, creating a superb combination. Afterwards, a slow-cooking phase in a steam oven gives the Prosciutto Cotto a softer texture and sweeter note, with a delicate and balanced taste.