Ham, Ham Parma

Dry-Cured Ham sliced Levoni ca. 200 gr.

Dry-Cured Ham finely sliced. Flavour: Mild, Area: Emilia Romagna

Lardo di Castellucchio with herbs Levoni ca. 200 gr.

The raw material used, i.e. back fat, comes heavy pigs bred in Italy. The carefully selected lard varies in thickness 6 to 8 cm. The product is salted in brine. High quality spices and aromatic herbs are spread on its surface. Taste is savoury and slightly aromatic; aroma is inviting. Flavour: Aromatic

Seasoned cheek ham app. 1,8 kg. - Paolazzi Butchery

the meat of the swine cheek is salted, peppered, lightly cold-smoked and put to mature into special premises. Perfect if cut thin, to cubes, as ingredient characterised for varied preparations of juices and condiments (carbonara, strained eggs, beans...)

Cotechino IGP 500 gr. - Casa Modena

Breasaola Valtellina PGI sliced approx. 200 gr.

Levoni bresaola della Valtellina PGI is made eye of round, beef's most prized cut. Meat is "dry" flavoured with salt, pepper, wine, garlic, cinnamon, laurel and cloves. During its slow maturation phase, the product develops its characteristic fragrance and taste. Its aroma is typical of matured and spicy meat, its red colour is bright and uniform.

Coppa stagionata di Parma ca. 800 gr. - Casa Modena

Coppa pelata matured ca. 1,7 kg. - Bazza

The Coppa Bazza is produced with pork muscle, spiced and salted. This is then stuffed into natural casings. This product which reflects the natural evolution of a good cut of meat.

Bacon Speck Pancetta furled ca. 1,25 kg. - Bazza

Using only the heart of bacon, the pancetta is first rinded, then worked by hand, aromatized with salt, spices and natural flavours...

Prosciutto Crudo PDO Parma deboned approx. 6,5 kg. - Levoni

Characteristics: Slice-ready, bone-out and with twine tied by hand. Flavour: Mild, Area: Emilia Romagna

Prosciutto Crudo deboned San Daniele DOP 17/18 months app. 8 kg. - Levi

Prosciutto Crudo deboned San Daniele DOP matured 17/18 months app. 8 kg. - Levi

Carne Salada approx. 2,5 kg. - Paolazzi Butchery

typical product of the whole Trentino created by the necessity of preserving the meat with simple methods. The big pieces (thin like nut and haunch) are put into fit basins, tanned by salt, garlic and spices (coriander, juniper, laurel, cinnamon, carnation nails, rosemary) and marinated naturally in cold environment. Product of excellence, always soft, aromatic and digestible.

Roe deer ham approx. 180 gr. - Paolazzi Butchery

Lonza stagionata approx. 1,20 kg. - Bazza

Lonza stagionata ca. 1,20 kg. - Bazza

Dry-Cured Ham San Daniele sliced 150 gr. - Levi

Sliced Prosciutto Crudo packaged in protective atmosphere

Prosciutto Crudo San Daniele DOP without bone approx. 7,5 kg - DOK

The art of the ham production was always the great passion of Natalino Dall' Avas. The best products are always based on ancient traditions: Dall'Ava, ham producer since 1955.

Bresaola Punta d'Anca 1/2 VP approx. 1,5 kg. - Casa Modena

Herbs ham ca. 800 gr. - Breon

Prosciutto Crudo PDO Parma deboned Gran Cru 20 months matured app. 8,5 kg. - Casa Modena

Prosciutto Crudo San Daniele DOP without bone approx. 8 kg - Casa Modena

Prosciutto Crudo deboned San Daniele classic DOP 14 months app. 8 kg. - Levi

Prosciutto Crudo deboned San Daniele DOP matured 14 months app. 8 kg. - Levi

Speck Bacon Nostrano whole flitch app. 7 kg. - Paolazzi Butchery

Made with the same pork thigh the production of the raw ham Prosciutto Crudo it is characterised for a substantial texture and a light smoking. It's important seasoning makes it softly to the palate. Delicate in the perfume and balanced in the taste it leaves in mouth a genuine and moderate aromatic note.

Prosciutto Crudo on the bone San Daniele DOP 24 months app. 10 kg. Levi

Prosciutto Crudo on the bone San Daniele DOP matured 24 months app. 10 kg. - Levi

Speck national ca. 6,5 kg. - Breon

Prosciutto Crudo without bone pressed San Daniele DOP matured 14 months app. 8 kg. - Levi

Prosciutto Crudo without bone pressed San Daniele DOP matured 14 months app. 8 kg. - Levi