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Hams

It is by now proven that it is difficult to obtain hams of this quality in other places.
Leporati hams are without preservatives or additives, perfect also for feeding the youngest and indicated in the diet of athletes, as their proteins, thanks to the maturation, become lighter and easier to digest.
GThe ingredients of the “Leporati” diet of this inimitable product are simply the pork thigh, salt and time, natural elements which, measured and calibrated in the right proportions, lead to exceptional results.

  • Leporati Parma HamLeporati Parma Ham

    Matured for at least 16 months, it is obtained from the thighs of pigs that are born, bred and

  • Leporati Dry-Cured HamLeporati Dry-Cured Ham

    Leporati dry-cured ham is matured for at least 12 months; it is obtained from the thighs of Italian

  • Gran Riserva HamGran Riserva Ham

    It is the first dry-cured ham to have obtained a product certification. The fresh thighs are chosen

  • Ouverture Parma Ham - LeporatiOuverture Parma Ham

    Matured for at least 18 months, it is obtained from the thighs of pigs that are born, bred and

Cold Cuts

Only cold cuts that are still processed “as they once were” are part of the Leporati product range. Commercially, true artisan products with the flavour and scent as they were once, are less found.
Here we propose some characteristic cold cuts just for connoisseurs.

  • Coppa di Parma - LeporatiCoppa di Parma

    Typical matured cold cut of the province of Parma, coming from a whole piece of meat of the neck of

  • Culatello LeporatiCulatello

    A cold cut of great gastronomic tradition, obtained from the select and sweetest part of the thigh

  • Culatello with rindCulatello with rind

    Similar to culatello, this noble brother is produced in lower Parma; culatello with rind is

  • Rolled PancettaRolled Pancetta

    Pancetta is a pork cold cut prepared with the belly of the animal. Thanks to its processing, that

  • Salame di Felino LeporatiFelino Salami

    A sausage obtained from working meat and fat of Italian pigs. It has the characteristic elongated