Mortadella
The Delicatessen Classic
PHP 490.00
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Levoni
Levoni Salami Milano
Balanced aromas, appetizing 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.
Levoni’s Salami Milano has balanced aromas of spice, and a subtly sweet, nutty flavor
1 / 2
Levoni
Levoni Salami Milano
Balanced aromas, appetizing flavor
Levoni’s Salami Milano has balanced aromas of spice, and a subtly sweet, nutty 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 Salami Milano is widely known for its simple, straight-to-the-point flavors. It’s ruby red in color, with grain-sized fat throughout the meat. Its aromas are ripe, with notes of balanced spices. On the palate, it has a subtle sweetness, with notes of walnut.
Preparation And Pairings
Enjoy the Levoni Salami Milano in a simple sandwich, with some mustard and tomato slices. It’s also great to add into a red chicory salad, with diced apples, balsamic vinegar, and extra virgin olive oil. Salami is best paired with a good red wine.
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
This type of sausage may be stored for up to 6 weeks (if whole) in your pantry and indefinitely in the refrigerator (whole or in vacuum-packed slices). After opening, they should be used within 3 weeks.
The Levoni Salami Milano is widely known for its simple, straight-to-the-point flavors. It’s ruby red in color, with grain-sized fat throughout the meat. Its aromas are ripe, with notes of balanced spices. On the palate, it has a subtle sweetness, with notes of walnut.
Enjoy the Levoni Salami Milano in a simple sandwich, with some mustard and tomato slices. It’s also great to add into a red chicory salad, with diced apples, balsamic vinegar, and extra virgin olive oil. Salami is best paired with a good red wine.
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.
This type of sausage may be stored for up to 6 weeks (if whole) in your pantry and indefinitely in the refrigerator (whole or in vacuum-packed slices). After opening, they should be used within 3 weeks.
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