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An exclusive Levoni recipe developed inthe 1950s, with knife-cut meats, diced porkbelly and split pepper. Teasing on the nose, harmonious in the mouth with a pleasant, peppery accent.
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It is a salame born in the 50s, an exclusive recipe by Levoni, registered trademark, which is welcomed and appreciated in Sicily and has become the Sicilian salame par excellence over time. The paste includes selected meat cut with a knife and cubes of pancetta, flavoured with sea salt, crushed pepper and a selection of spices processed at the present moment.
Hand-crafted appearance, natural casing with hand tying, medium-coarse, knife-cut mincing, beautiful meat-red color and pearl-white for the pancetta cubes. Lingering, slightly pungent aroma. Upon tasting the texture and the sweet taste with notes of seasoned meat are interesting.
Cut into thin slices by means of a meat slicer (1-1.5 mm). Arrange slices on a board in a wavy, fluffy pattern.
Cut into thin slices by means of a meat slicer (1-1.5 mm). Arrange slices on a board in a wavy, fluffy pattern.PairingExcellent when eaten on its own, it pairs well with Sicilian vegetables in oil, caponata, artichokes and olives.
We suggest the red Etna CDO that guarantees a mutual exaltation of aromas and flavours. Sicilia CDO Grillo is also excellent. It is fresh, lingering on the palate, with marked acidity and richness and long aromatic intensity or Nerello Mascalese with an important alcohol content.
