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Dry-cured ham, PDO San Daniele ham , Prosciutto di Parma Don Romeo Sigillo Nero, PDO Parma ham, San Giorgio matured dry cured ham, San Marco matured dry cured ham, Coscia stagionata Sapor Dolce, Trimmings of prosciutto, Tre Laghi matured dry cured ham, manufacturing and sale
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Already in 1925 Ezechiello Levoni started maturing prosciutto in the Castellucchio plant. In an untiring quest for excellence, in 1962, he finally identified a site with a mild and breezy climate ideal for dry-curing: Volta Mantovana, near Garda lake. It is here that the exclusive San Giorgio, San Marco and San Martino prosciuttos were born. At the same time, fresh pork legs were sent to mature by third parties in Langhirano and San Daniele until 1991 when the Lesignano plant was built to produce Parma prosciutto. Then, in 1995, a plant in San Daniele was added. Today, Levoni is able to offer a wide range of prosciutto thanks to its expertise and tradition that have been enriched by generation after generation.
All our prosciuttos are gluten and lactose free.
Product subcategories:
PDO San Daniele ham ,
Prosciutto di Parma Don Romeo Sigillo Nero,
PDO Parma ham,
San Giorgio matured dry cured ham,
San Marco matured dry cured ham,
Coscia stagionata Sapor Dolce,
Trimmings of prosciutto,
Tre Laghi matured dry cured ham
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