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Since he was a boy, Nello Leporati nurtured the passion of a butcher, going from town to town, slaughtering pigs, which were once bred at home. Then he worked the various cuts, particularly ham.In 1969 he decided to move to the hills of Langhirano to make his life dream come true, to dry-cure the king of cold cuts: ham.
All of his family has worked with him: his wife, daughters, sons in law, and lately also three grandchildren have joined the company. They all continue the business with the same passion, passed on by their grandfathe.

The Leporati plant is situated in a fortunate position, in the green valley where the Parma river flows, south of Langhirano.
Here the ecosystem and microclimate are ideal for the maturation of hams which, have the brand of the company fire branded onto the rind as a guarantee of their quality.

Three factors determine the quality of a ham: the selection of fresh thighs, control of the production process, professionalism and experience of the production company.
The thighs that enter into the company are strictly controlled and selected before processing.
The company is ISO 9001:2008, ISO 14001:2004, ISO 22000:2005, ISO 22005:2008 and OHSAS 18001:2007 certified. It has also obtained the product certification for the cured ham “Leporati Gran Riserva” and product certifications, in accordance with requirements applied by IFS and BRC standards. To demonstrate the attention towards environmental protection, it is EMAS registered.

Just a pinch of salt: and nothing more according to the saying “salt is wisdom”. Indeed, what makes our hams so delicious lies in the wise treatment of the thighs. Light salting and continuous controls of the moisture values and temperature lead to perfect maturation in the long months in the specially equipped storerooms.

Nature, an essential element for the success of the ham: the mild air from the sea goes beyond the Appenines, through chestnut and oak woods, favouring the maturation of the hams, therefore making them unique and unrepeatable.