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production process meat, deli meats, smoking process meats
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| The Production Process |
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| Many operations are still carried out by hand. |
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The one thing that strikes all visitors when they enter the Castellucchio plant is the way innovation and tradition, technology and craft skills are combined in perfect harmony right through the production process, inspired by the passion and care Ezechiello instilled in his successors – the wonderful heritage the company now enjoys.
The production process is carried out with painstaking precision, and follows well-established traditions.
The deli maets, for example, are patiently allowed to mature in their own time and follow the natural rhythms.
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production process meat, deli meats
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| All our PDO prosciuttos have to mature for at least 13 months. |
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Levoni still believes it is the human touch that creates excellent products, so expert hands and eyes decide when a cut of meat is mature.
The smoking process is just as important.
In the early nineteen hundreds, Ezechiello Levoni set off on his travels to discover the secrets of the smoker's craft. He reached Dalmatia, where he learnt the art of smoking meats that had been developed by the traditional producers of the Austro-Hungarian empire. |
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smoking process meats
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| Braziers for smoking Salame Ungherese. |
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Here he realised how important it was to choose the right kind of kindling, and when he returned to Italy he created his own method, selecting a precise combination of mountain woods.
The same exclusively natural method is still used today for all Levoni smoked Salumi.
The result is a peerless product with a delicate, rounded flavour... and Levoni's clients can now enjoy the very same taste that Ezechiello discovered almost a century ago. |
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Products
Salami, coppa, dry-cured ham, filoni, cooked ham, mortadella, pancetta and lard, pre-cooked and specialities, "Selezione Levoni". Levoni salumi, prime quality deli meats, are indeed "Quelli Buoni", that is, "The Good Ones".
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