Our History


Leporati has been producing top-quality Parma Ham since 1969: three generations are engaged in carrying out the family activity with the same passion handed down from their grandfather and with the goal to give customers, and therefore end-consumers, a high quality product.

The Leporati ham recipe is simply: the best fresh fresh haunches of Italian porks, carefully selected by the “salt masters” using a small amount of salt and slow and lengthy maturation. These elements and the experience refined through time, give the Leporati dry-cured ham, matured at least 16/18 months, the aroma, the soft texture, the light pink colour, the mild and delicate taste that have made it a high quality product renowned in Italy and abroad.



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