Our story starts with Ezechiello Levoni, our founder and former butcher apprentice. Ezechiello was a man with a special kind of passion for his job. He was firmly convinced that there really only is one kind of taste quality, the highest and realest, felt in an instant. It was with this belief that he decided to realize his lifelong dream, and open his own curing plant. The first Levoni plant finally opened in the outskirts of Milan, Italy, where Ezechiello begun putting into practice the art he had learned working with master Milanese butchers over previous years.
San Daniele Bone In – 10kg
Traditionally linked to the Friuli region where in ancient times Celts were the pioneers in preserving pork meat with salt. It is characterized by the presence of the hoof. All the prosciuttos bearing the San Daniele mark are matured in the Levoni plant in San Daniele del Friuli and comply with the strict standards of the production regulation. Pork legs come exclusively from heavy pigs weighing at least 160 kg, bred in northern and central Italy.
Weight: 10 kg
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