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Levoni
Levoni Speck (Smoked Cured Ham)
Deliciously sweet and savory
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 Speck is a smoked cured ham that is tender in texture, with a sweet-savory flavor, and smoky aftertaste
Levoni
Levoni Speck (Smoked Cured Ham)
Deliciously sweet and savory
The Levoni Speck is a smoked cured ham that is tender in texture, with a sweet-savory flavor, and smoky aftertaste
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
This smoked, dry-cured ham from Levoni is aged for four months, and uses a unique recipe. It’s seasoned with only natural flavors, and has a soft and structured texture. it’s often compared to prosciutto, but speck is darker in color and denser. It exudes strong aromas with nice hints of herbs and spices. Its flavor is sweet and savory, with a smoky aftertaste.
Preparation And Pairings
You can enjoy your Levoni Speck (Smoked Cured Ham) paired with cheese and dried fruit. You can also use it in sandwiches, pastas, or salads. It’s also great to use as pizza topping. Pair with a rounded 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
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.
This smoked, dry-cured ham from Levoni is aged for four months, and uses a unique recipe. It’s seasoned with only natural flavors, and has a soft and structured texture. it’s often compared to prosciutto, but speck is darker in color and denser. It exudes strong aromas with nice hints of herbs and spices. Its flavor is sweet and savory, with a smoky aftertaste.
You can enjoy your Levoni Speck (Smoked Cured Ham) paired with cheese and dried fruit. You can also use it in sandwiches, pastas, or salads. It’s also great to use as pizza topping. Pair with a rounded 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.
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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