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Thumbnail 1 - Levoni Salami Schiacciata (Spicy) Thumbnail 2 - Levoni Salami Schiacciata (Spicy)

Levoni Salami Schiacciata (Spicy)

A Calabrian specialty

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A traditional salami from Calabria, the Levoni Salami Schiaccata has complex aromas, and a sharp flavor. It’s nice and spicy, and adds a wonderful kick to your sandwiches and pastas.

TASTING NOTES FROM THE CURATOR

The Salami Schiaccata hails from Calabria, in South Italy. The area is famous for its chilis, so its no surprise that this salami is spicy. It has a beautiful red color, with cubes of fat interspersed within the meat.

The Levoni Salami Schiaccata has complex aromas with sweet notes from the fennel seeds, and intense notes from the chili pepper. Its flavor is sharp, balanced, bold, and spicy.

PREPARATION AND PAIRINGS

Pair the Levoni Salami Schiaccata with bread or baked potato to temper the spice. You can also sauté some slices in a pan with extra virgin olive oil, and toss it with some freshly cooked pasta. Serve with a sprinkling of grated Parmesan cheese, and you have a quick, delicious meal. Pair with a fresh, floral Prosecco to refresh the palate.

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.

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