Cured ham

Already in 1925 Ezechiello Levoni begins to mature the first prosciuttos in the factory of Castellucchio. Subsequently, in the '90s, the third generation of the Levoni family opened its two prosciutto factories, in Lesignano dè Bagni, in the province of Parma and in San Daniele del Friuli for the production of Prosciutto di Parma DOP and San Daniele DOP respectively, strictly complying with the Production Set of Rules. The good quality of our prosciuttos has been ever since the result of an excellent raw material and patience, because the respect of maturing times is the ingredient that gives us exquisite slices.