Founded near Milan in 1911, Levoni has been a trusted name in Italian cured meats for more than 100 years. Just two years after the business was created, Levoni salami took home the gold at the 1913 Modern Arts & Industry International Exhibition in London. Over the past century, they moved their successful business to Mantua and greatly expanded their range of Italian cured meats and Italian deli meats.
The Levoni Way
Four generations of the Levoni family have carefully attended to the seasoning, smoking, and curing process that has made the brand famous in 50 countries worldwide. Pigs born, bred, and processed in Italy are seasoned with fine herbs and spices from all over the world. Regional culinary gems like Sicilian pistachios, sea salt, and Marsala superiore DOP wine also go into the flavoring. The Italian meats are then smoked and aged to achieve full flavor. The company stands firmly behind the quality of their 100 percent certified Italian deli meats, which now come in hundreds of varieties!
300 Types of Italian Meats
If you can think of a type of Italian meat, Levoni produces it. The brand offers several types of Italian ham, including prosciutto di Parma, prosciutto di San Daniele, and prosciutto cotto (cooked ham). Levoni offers Italian cured meat specialties like bresaola, capocollo, and the highly prized culatello. You’ll also find speck, coppa, cotechino, guanciale, and lard. Of course, more common Italian deli meats like salami and mortadella are also available.
How To Eat Levoni Meats
Specialty, D.O.P. Italian cured meats like prosciutto di Parma and culatello di Zibello are best enjoyed by themselves or with a touch of extra virgin olive oil. Make gourmet sandwiches with Levoni mortadella, and slice some salami for your next charcuterie board. Serve cotechino with lentils for a beloved Italian New Year’s dish, or cook up pasta carbonara with diced and pan-seared guanciale for dinner!