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它的口感溫和，風味細膩。

這些火腿完全來自體重至少160公斤，在意大利北部和中部專門孕育的豬隻。

Levoni熟火腿是由精挑細選的瘦豬肉腿，配合獨家調味，慢慢地蒸煮。

熟火腿的色澤是鮮嫩粉紅，味道溫和細膩，質地豐盛，口感平衡。

無添加聚磷酸鹽。

A balanced recipe that conquers the nose with its delightful hints of pepper and nutmeg. A charming flavour full of character.

The mortadella Oro externally boasts a nice biscuit colour given by cooking, the slice is rosy with consistent, firm, white lardons, which are evenly distributed, as well as pistachios. The aroma upon slicing is unmistakable, delicious, typical. The texture is silky, the flavour is piquant, sharp and persistent.

The history of mortadella is ancient, so that at the Museo Civico Archeologico of Bologna there are two Roman sepulchral steles on which the proofs of its centuries-old history can be traced. A stele depicts a pestle with a mortarium used to chop and mix meat, salt and spices, the ingredients of mortadella, the other one depicts the suarius - aka the guardian of pigs - near his pigs. An ancient history for a delicious deli meat.

The slice in the muscular part is pinkish red, with white or pinkish-white streaks ("marbling"). The covering fat is white and compact. The aroma is delicate and can become more persistent if the product is very matured. The flavour is well balanced between the sweet note and the typical aromas of matured meat, with the result of a very round and particularly pleasant taste sensation. Once the product has been trimmed, cut into very thin slices using a slicer or by hand. The art of knife cutting is always extraordinary.

The exclusive speciality of San Daniele del Friuli, with its unmistakable guitar shape and trotter. Slices of a wonderful pinkish red, sparsely interspersed with pure white streaks. Delightful and satisfying, its curing cultivates an ever richer and more intriguing bouquet of aromas and scents. It reaches peak curing at 24 months, with a dry, heady scent that captivates the nose with hints of hazelnut. Savoury and fragrant on the palate, it reveals all the nobility and refinement of its ageing.

The Prosciutto di San Daniele DOP has a very ancient history that has its origins in 400 BC. The production follows a strict Production Regulations Document that sets forth origin, feeding of the pigs and all the phases of the processing. Unique for the presence of the foot. We are proud to offer the 24-months Reserve version of Levoni San Daniele Cured ham sliced for you.

Finocchiona肉腸是義大利Tuscany區的地道食品。

用上切碎的脂肪粒和豬瘦肉，混合茴香籽，產生風味獨特，鹹度適中味美的肉腸，肉香能迴繞在唇齒間。

這是來自Trentino Alto Adige地區的Castel Speck燻肉。

選用瘦豬肉腿，混合醃料大蒜，胡椒，杜松果，肉荳蔻，香料和香草精心燻製而成。

風乾熟成至少5個月後再煙燻。味道芳香，口感複雜細膩，柔軟中帶點粗糙。

義大利Valtellina風乾牛肉是將上好的牛肉以海鹽，胡椒，酒，大蒜，肉桂，月桂和丁香等香料塗抹鹽封。經過緩慢的自然風乾熟成過程，造就了色澤深紅鮮豔，風味獨特的高品質風乾牛肉。

這是意大利北部傳統典型的風乾肉食製品。

用上優質義大利豬隻的頸部肌肉，然後用鹽，酒，大蒜和其他香料醃製後風乾兩到四個月不等，視乎大小而定。用上天然腸衣，全人手細繩捆綁。

Elegant and intense aromas, and a taste pleasantly spiced with strong, traditional flavours.

The Coppa di Testa is a one-of-a-kind, very particular cured deli meat with an intense and persistent aroma and a slightly spicy taste with cinnamon and cloves. Its paste is cut coarsely, and flavoured in the broth with celery, citrus peel, spices and salt. The slice clearly shows the cuts of origin and its texture is firm. The colour goes from red, for the lean parts, to the rosy, for the fatter parts.

The history of the Coppa di Testa is lost in the mists of time and is a traditional product of Emilia Romagna, Umbria and Marche, it is precisely this sausage that says that "nothing is thrown away from the pig" because everything contributes to creating delight and delicacy. In the long and cold winters the Coppa di Testa used to be the most coveted bite by the peasants, a tasty food capable of obliterating hardships and worries.

The visible grains of peppercorn immediately strike the nose with their fragrance, before reappearing on the palate with a fresh, soft, rounded flavour.

The San Gennaro Salami is a traditional Neapolitan salami, country-style, with a coarsely minced mix delicately seasoned with white and black peppercorns. The result is a delicate and lightly spicy flavor. The surface of the salami is washed to enhance the redness of the meat.

A fresh, piquant bouquet of chilli pepper exalted by fennel seeds. Spiciness reigns, tempered only by an aromatically seasoned soul.

The external appearance is free of mould and boasts a beautiful red accentuated by chili. When sliced the minced meat appears interspersed with lard cubes. The aroma is complex, combining the typical notes of sweetness of fennel seeds with the intense aroma of chili pepper. The taste is that of a deli meat of great character, sharp and balanced.

The schiacciata piccante is a salami of medium size, its shape is due to the fact that in some areas of Italy - where the climate is warmer and dry - a good and proper maturation would become difficult; so the human ingenuity overcame the hurdle making a crushed salami - smaller diameter best maturation!

Intoxicating and gently spiced, it captivates the nose and embraces the palate with a delicate release of walnut and white pepper.

The salami Milano is impressive, large, covered with white moulds, the colour of the slice is ruby ​​red, and its aroma is ripe and balanced in spices. On the palate it is mouth-watering and pleasant, tasty with sweetness, capable of releasing autumn notes of walnuts.

Deli meat originating from Codogno and San Colombano al Lambro, in the province of Milan. It used to be produced with pork and beef. Today the recipe uses only pork and it is a salami known all over the world. Its fresh aroma, with hints of nuts and the finely chopped rice grain mixture define its character. The taste is round with a pronounced and lingering delicacy.

On the nose, aromatic and characteristically fragrant with notes of black pepper. Mild on the palate with a fine balance of spices.

The coppa is skilfully encased, placed inside a net and matured. It is medium-sized, and it tends to be lean. The slice lets see the red musculature: it has a firm appearance and it is surrounded by slightly fatty parts. The fat features a beautiful white colour tending to pinkish. The smell is immediately involved in the classic and structured notes of mature meats. The flavour praises the aromas conquered day after day with maturation in the cellars.

The Coppa was already produced in the seventeenth century, and in the following century it took the name of “biondola” (cured shoulder of pork) or “salami invested”. It was a deli meat so prestigious that those who wished to be part of the guild of lardaroli had to prove to have a certain number of salami and “biondole”. The coppa has always been considered a "noble" deli meat, so much that there is evidence of its presence at the court of the Duke Ferdinando Borbone, as a special guest for his banquets.

This is the salame that had allowed Ezechiello Levoni to win the Gold Medal at the international expo “Modern Arts & Industry” of London in 1913. Its very fine grinding, a thorough selection of spices processed at the right time, the light slow, cold smoking with selected woods from Trentino and its maturation give Ungherese Levoni the typical characteristic and uniqueness which typify it.

Its delicate smoky fragrance promises a pleasant aromatic complexity. Exuberantly soft, sweet and smoky on the palate, a taste that engages and delights. The rigorously finely minced mix is enriched with mild paprika. The ancient method of natural smoking gives it an unrivalled taste. With his beautiful bright red colour, cohesive slice, smooth texture and rounded and balanced aroma, garlic, paprika and natural smoking can be perceived. Upon tasting its texture is interesting, it releases a complex, sharp flavour in the mouth with notes of paprika, smoke, matured meat and perfect balance of lean and fatty meats.

Watch Levoni Salame Millefoglie video recipe @Buonissimo Ltd Facebook page

This is the salame that had allowed Ezechiello Levoni to win the Gold Medal at the international expo “Modern Arts & Industry” of London in 1913. Its very fine grinding, a thorough selection of spices processed at the right time, the light slow, cold smoking with selected woods from Trentino and its maturation give Ungherese Levoni the typical characteristic and uniqueness which typify it.

Its delicate smoky fragrance promises a pleasant aromatic complexity. Exuberantly soft, sweet and smoky on the palate, a taste that engages and delights. The rigorously finely minced mix is enriched with mild paprika. The ancient method of natural smoking gives it an unrivalled taste. With his beautiful bright red colour, cohesive slice, smooth texture and rounded and balanced aroma, garlic, paprika and natural smoking can be perceived. Upon tasting its texture is interesting, it releases a complex, sharp flavour in the mouth with notes of paprika, smoke, matured meat and perfect balance of lean and fatty meats.

Watch Levoni Salame Millefoglie video recipe @Buonissimo Ltd Facebook page

Turkey's breast, roasted using a very low quantity of salt. The slice has an homogeneous light pink colour with hazel-coloured edges, the signs of the grill on which the cooking is made are evident.

Taste sweet and lightly savoury, with intense notes of roasted and delicate hints of aromatic herbs. This product is free from gluten, added polyphosphates, monosodium glutamate.

The golden colour is the result of cooking and does not result from the use of colorants.

Perfect as a cold dish, add a pinch of salt and pepper ang good extra vergin oilve oil.

Mortadella意式肉腸是意大利傳統美食中最流行和古老的香腸之一。

選用切細粒的肥豬肉和面頰肉燻製。它的質地柔軟和味道芳香開胃。

無添加聚磷酸鹽。

選用義大利豬隻的臉頰肉，混合香草，黑胡椒等調味料風乾。

它看起來有點像煙肉，不過相對口感是更細膩誘人。

Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'.  This pork cheek is cured and generously seasoned with amongst other spices, lots of black pepper. Guanciale looks a little like bacon, the consistency and taste however is much, much more delicate.

Pork cheek is rubbed with salt and spices (typically ground black or red pepper, thyme or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away, giving great depth of flavour to the dishes and sauces it is used in.

Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes such as spaghetti alla carbonara and sauces like sugo all'amatriciana.

Elegant and intense aromas, and a taste pleasantly spiced with strong, traditional flavours. Coppa di Testa is a one-of-a-kind, very particular cured deli meat with an intense and persistent aroma and a slightly spicy taste with cinnamon and cloves. Its paste is cut coarsely, and flavoured in the broth with celery, citrus peel, spices and salt. The slice clearly shows the cuts of origin and its texture is firm. The colour goes from red, for the lean parts, to the rosy, for the fatter parts.

The history of the Coppa di Testa is lost in the mists of time and is a traditional product of Emilia Romagna, Umbria and Marche, it is precisely this sausage that says that "nothing is thrown away from the pig" because everything contributes to creating delight and delicacy. In the long and cold winters the Coppa di Testa used to be the most coveted bite by the peasants, a tasty food capable of obliterating hardships and worries.

A bouquet of Provençal herbs entices the nose with fresh, pleasant sensations, heralding a sweet flavour that melts into a strong yet elegant accent of thyme. It is characterised by its remarkable dimensions. On the surface is sprinkled with chopped herbs. It shows beautiful streaks of lean and red parts in solid and white fat. Very sweet, delicate bouquet with a strong hint of thyme. The flavour extends between sweet and savoury, with fresh and round notes of fine herbs.

Slice thinly with a slicer. It can also be chopped to be spread. All fat products are cut better cold and are consumed at room temperature because they give off their aromas and flavours at their best.

The most flavoursome of Levoni’s cooked hams, lean yet impeccably soft. An agreeably simple fragrance right away on the nose. Pleasant and soft in the mouth, with a clean, appetizing and satisfying taste profile. The cooked ham is cut into thin slices with the slicer, after cutting the rind and removing it. It might be cut thicker according to the recipes.

Pork legs boast a thousand-year old history, and in the history of nutrition they have always been clearly present, in fact they are the most valuable and expensive part, and they are also used for the prosciutto, culatello, culatta and speck as well as for cooked ham. And, since nothing from the pork is thrown away, the trimmings of prosciutto are ground into the salami paste.

A balanced recipe that conquers the nose with its delightful hints of pepper and nutmeg. A charming flavour full of character.

The mortadella Oro externally boasts a nice biscuit colour given by cooking, the slice is rosy with consistent, firm, white lardons, which are evenly distributed, as well as pistachios. The aroma upon slicing is unmistakable, delicious, typical. The texture is silky, the flavour is piquant, sharp and persistent.

The history of mortadella is ancient, so that at the Museo Civico Archeologico of Bologna there are two Roman sepulchral steles on which the proofs of its centuries-old history can be traced. A stele depicts a pestle with a mortarium used to chop and mix meat, salt and spices, the ingredients of mortadella, the other one depicts the suarius - aka the guardian of pigs - near his pigs. An ancient history for a delicious deli meat.

Perigord whole foie gras complies with exacting product standards which set it apart from standard foies gras. In addition, the geese are raised in the open air and in freedom on family-run farms in Perigord. They are raised in line with strict welfare standards and are fed mainly on corn grown locally in South-West France.

Goose whole foie gras has a light, delicate and highly refined flavour

Serving suggestions: this product is the perfect starter for an intimate meal for two. A few slices of foie gras served on a plate, along with a glass of light white wine or a little champagne is sure to provide an unforgettable moment.

Typical spreadable cured pork meat from the province of Teramo, Abruzzo.

It appears creamy with a pale red color. Since is mature in the gut, the product can present some colored molds.

Slightly spicy, very creamy with predominant notes of pepper.

Traditionally is spread in crostini and bruschetta, pizza or is used in preparation of pasta dishes.

Produced by Lattanzi this artisanal made Aquilano salami is the typical salami from the Aquila area and it is excellent, characterised by a strong and genuine taste using only selected part of pork meat, and traditionally cured and pressed between wood boards.

Produced by Lattanzi this salami is excellent, characterised by a strong and genuine spicy taste using only selected part of pork meat, and traditionally cured and pressed between wood boards.

Corallina home made from Lattanzi is a product that is made using lean Italian pork, i.e. 90% shoulder and 10% lard, and then flavoured with salt, pepper and natural flavourings. Corallina is perfect with cheese, cheese pizza, a healthy snack and on all convivial occasions. Our product also contains no gluten or lactose.

Produced by Lattanzi this artisanal made Salamella Romana  is a typical salami from Lazio region  and it is excellent, characterised by a strong and genuine taste using only selected part of pork meat, and traditionally cured and pressed between wood boards.

Produced by Lattanzi this artisanal made Salamella Roma Piccante  is the typical salami from the Lazio region  and it is excellent, characterised by a strong and genuine spicy taste, using only selected part of pork meat, and traditionally cured and pressed between wood boards.

The Spianata Romana is part of the large family of traditional Roman delicatessen and is one of the oldest samples of salami, which is mentioned in documents dating back to the XVIII century.

A cured meat of popular origin that has taken on considerable appreciation over time.

It is the first pig breed that has benefited from the breed status as far back as the 18th century.

Originally from the namesake country in west London, it had practically disappeared as it was unsuitable for intensive industrial farming. Many others, such as the Duroc and the Pietrain, have derived successively from this breed and are today widely diffused.

Black in color, but with white legs and tail, Berkshire is a rustic animal that slowly gains weight. The flesh, light red colored, rich in grease veins, juicy, tender and tasty, with short and thin fibers. Large straight ears, flattened snout and massive build.

This Berkshire ham comes from a genetic which highlights a perfect amount of beautiful fat marbling webbing throughout the deep rosy meat. 

 Our Berkshire Ham is made in the true Italian style, cured with sea salt and then left to age for about 18-20 months, coaxing out a deep, rich meaty flavor and developing a silky, clean mouth-feel. 

With its delicate, almost-sweet flavor, our Berkshire Ham is a versatile ingredient that can elevate a variety of dishes. Slice it thinly and serve as part of an antipasto or meat and cheese platter with some fruit and meaty nuts, or use it to prepare a delicious sandwich with fresh crusty bread, sweet butter or mild mustard. The possibilities are endless, and the results are always delicious. 

The almost-sweet flavour of this prosciutto ham makes it a great partner to a good red or sparkling wine.

The coppa sesoned pork neck is an italian speciallity. Well balanced meat and it taste like ham but less fet and the slices are smaller

Nduja是一種軟身，香辣，可塗抹的香腸，在義大利Spilinga非常有名。

它是混合內臟、蔬菜、香料和大量紅辣椒製成的肉腸。

適合燒烤，製成醬料配義大利麵和飯，最好的食法還是簡單地用麵包配搭。

Levoni熟火腿是由精挑細選的瘦豬肉腿，配合獨家調味，慢慢地蒸煮。

熟火腿的色澤是鮮嫩粉紅，味道溫和細膩，質地豐盛，口感平衡。

無添加聚磷酸鹽。

Colonnata豬油是生豬脂抹上鹽及香料調味，放置在大理石板上脫水，如此可以讓生豬脂表層的香料更容易入味。

The thighs, trimmed from the fat and ribs, are dressed with salt, massaged to empty the femoral vein and pressed to better blend the lean and fat part and to give the classic violin shape. After 3 months in resting cells, the ham is seasoned for a variable period depending on the weight but which is generally not less than 14 months. One of the main differences with Parma is that the San Daniele is salted with the 'zampetto' to facilitate the bleeding of any leg defects. The principle of salt usage is also different; In San Daniele it is dosed based on the weight of the ham and is completely dry. In Parma the use of salt is dry on lean parts and wet seeds on the reed. Salt used according to the method of experience is kept on the product according to specific gg of salt.

Pork meat from Pedrazzoli farms
No milk derivatives
No polyphosphates added
Gluten free

選取自意大利北部和中部專門孕育，體重至少160公斤的豬隻，後在東北面聖丹尼爾市風乾熟成。

選取自意大利北部和中部專門孕育，體重至少160公斤的豬隻，後在東北面聖丹尼爾市風乾熟成。

它的口感溫和，風味細膩。

這些火腿完全來自體重至少160公斤，在意大利北部和中部專門孕育的豬隻。

這是來自Trentino Alto Adige地區的Castel Speck燻肉。

選用瘦豬肉腿，混合醃料大蒜，胡椒，杜松果，肉荳蔻，香料和香草精心燻製而成。

風乾熟成至少5個月後再煙燻。味道芳香，口感複雜細膩，柔軟中帶點粗糙。

這是意大利北部傳統典型的風乾肉食製品。

用上優質義大利豬隻的頸部肌肉，然後用鹽，酒，大蒜和其他香料醃製後風乾兩到四個月不等，視乎大小而定。用上天然腸衣，全人手細繩捆綁。

義大利Valtellina風乾牛肉是將上好的牛肉以海鹽，胡椒，酒，大蒜，肉桂，月桂和丁香等香料塗抹鹽封。經過緩慢的自然風乾熟成過程，造就了色澤深紅鮮豔，風味獨特的高品質風乾牛肉。

Finocchiona肉腸是義大利Tuscany區的地道食品。

用上切碎的脂肪粒和豬瘦肉，混合茴香籽，產生風味獨特，鹹度適中味美的肉腸，肉香能迴繞在唇齒間。

辣味Ventricina 肉腸是來自義大利Abruzzo和Molise地區。

它的特點在於用上不同部位的豬肉，包括瘦肉、腿肉和豬柳，混合辣椒和茴香種子，味道獨特甜辣。

Salame di Milano肉腸的起源可以追溯到文藝復興時期，在義大利Brianza地區的農民最先生產，及後在整個意大利廣受歡迎，甚至知名於全世界。

它的特點是“米粒” 大小的碎猪肉；切片後是一個微妙的紅寶石顏色，它有豐富而和諧的香氣及溫和細膩的味道。

The name Levoni conjures up a tradition where mouthwatering aromas uniquely combine with distinctive flavours to create truly exceptional Salumi. Levoni Salumi, prime quality deli meats, are indeed "Quelli Buoni", that is, "The Good Ones". Because right from the creation of their very first salami, the Levoni family has refused to compromise on quality.

傳統製作方法是先將豬脚起肉去骨，先把瘦肉和脂肪粗略地攪碎後混和碎碎的豬皮，再加入香料後釀進天然腸衣裡。

它的味道芳香開胃，切片後，可看見色澤是玫瑰紅色和肉質緊緻。

食用方法非常簡單，放進沸水中煮20分鐘便可。