Levoni Prosciutto Di Parma (Parma Ham)

TASTING NOTES FROM THE CURATOR

Parma Ham, or Prosciutto di Parma, comes from a territory that benefits greatly from the gently descending Versilia breeze from the Apennine Mountains. It has a DOP certification, and is a classic delicacy.

When sliced, it shows a beautiful pink-red color, with pure white fat winding around and throughout the meat. The meat itself is delicate, with a tender texture. It has fragrant, complex aromas, and sweet, soft flavors.

PREPARATION AND PAIRINGS

This flavorful ham is great to eat on its own or paired with fruit. You can wrap some slices of Levoni Prosciutto di Parma around some melon cubes or figs for appetizers. It’s also great to pair with bread, so you can use it in a variety of sandwiches. It goes well with a sparkling wine, like a Lambrusco.

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.