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Levoni
Levoni Mortadella
Silky and sharp
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
The Levoni Mortadella is lively in aroma, and sharp in flavor
Levoni
Levoni Mortadella
Silky and sharp
The Levoni Mortadella is lively in aroma, and sharp in flavor
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
The Levoni Mortadella is made with a traditional recipe, and uses only the most select cuts of pork. It has a nice light color outside, and a rosy color inside, with firm pieces of fat distributed uniformly.
It has a lively, balanced aroma, with intense notes, balanced by subtle spiciness. It has a silky texture, with a flavor that is sharp and persistent.
This Levoni Mortadella comes in two varieties—plain and with pistachios. The pistachios are expertly woven into the meat, giving it a wonderful nuttiness.
Preparation And Pairings
Use the Levoni Mortadella in sandwiches, or pair with cheese, vegetables, pineapple, kiwi, and apple for appetizers. Pair with a dry, light white wine or a Chianti.
A Lifelong Dream, Realized
The Levoni story began with Ezechiello Levoni, a former butcher’s apprentice. He realized his lifelong dream of opening up his own curing plant in 1911, in the outskirts of Milan. He put in practice all that he had learned with the Milanese master butchers throughout the years. In 1913, he got his first major recognition. Proud of his new brand, he entered the “Modern Arts & Industry” International Exhibition in London, winning a gold medal for his Salame Ungherese. This win was particularly sweet as the competition famously declared a newcomer like him would only win “when pigs fly.”
Levoni moved the flagship production to a small province in Mantua called Castellucchio in 1923, and in the succeeding years, would also put up their own slaughterhouse and curing plant. In 2014, they opened their first subsidiary in the United States, opening up a whole new wave of opportunities for Ezechiello’s dream. The company is still a family business, now on its fourth generation, and still producing high quality meats.
Storage Instructions
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.
The Levoni Mortadella is made with a traditional recipe, and uses only the most select cuts of pork. It has a nice light color outside, and a rosy color inside, with firm pieces of fat distributed uniformly.
It has a lively, balanced aroma, with intense notes, balanced by subtle spiciness. It has a silky texture, with a flavor that is sharp and persistent.
This Levoni Mortadella comes in two varieties—plain and with pistachios. The pistachios are expertly woven into the meat, giving it a wonderful nuttiness.
Use the Levoni Mortadella in sandwiches, or pair with cheese, vegetables, pineapple, kiwi, and apple for appetizers. Pair with a dry, light white wine or a Chianti.
The Levoni story began with Ezechiello Levoni, a former butcher’s apprentice. He realized his lifelong dream of opening up his own curing plant in 1911, in the outskirts of Milan. He put in practice all that he had learned with the Milanese master butchers throughout the years. In 1913, he got his first major recognition. Proud of his new brand, he entered the “Modern Arts & Industry” International Exhibition in London, winning a gold medal for his Salame Ungherese. This win was particularly sweet as the competition famously declared a newcomer like him would only win “when pigs fly.”
Levoni moved the flagship production to a small province in Mantua called Castellucchio in 1923, and in the succeeding years, would also put up their own slaughterhouse and curing plant. In 2014, they opened their first subsidiary in the United States, opening up a whole new wave of opportunities for Ezechiello’s dream. The company is still a family business, now on its fourth generation, and still producing 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.
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