It was in 1935 that Attilio Lenti decided to integrate his small artisanal laboratory by introducing endoarteriosa salami and thus becoming the first Turinese plant for the production of cooked hams. In the 1960's, the new plant was inaugurated in Santena, technologically avant-garde but always with a strong link with tradition. The main objective is always that of a Guaranteed Quality.
Prosciutto Cotto Lenti & Lode
Cooked ham made with the meat of the pigs used in the production of the Prosciutto di Parma DOP. The pork leg is deboned by hand, tied in net and steam
cooked for 24 hours. The taste is sweet, with delicate notes of spices, dry and not too savory. The fat guarantees sweetness and softness.