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.
Typical matured cold cut of the province of Parma, coming from a whole piece of meat of the neck of
A cold cut of great gastronomic tradition, obtained from the select and sweetest part of the thigh
Similar to culatello, this noble brother is produced in lower Parma; culatello with rind is
Pancetta is a pork cold cut prepared with the belly of the animal. Thanks to its processing, that
A sausage obtained from working meat and fat of Italian pigs. It has the characteristic elongated