The Leporati family has been providing customers with the best quality, fresh haunches of Italian pigs since 1969. Leporati Prosciutto Di Parma is dry-cured using only a small amount of salt. The meat is matured for a minimum of 16 months, which is enough time to create the aroma, soft texture and light pink color for which Leporati Prosciutto Di Parma is known. Leporati Prosciutto Di Parma has a mild and delicate taste.
Leporati is in a prime location in the province of Parma, where the best prosciutto in the world is produced. Leporati is bordered on the east by the river Enza and on the west by the stream Stirone. Their small village of Pastorello sits on the hills nearby Langhirano. The ecosystem and microclimate of these hills offer ideal conditions for making prosciutto, and they will never make it any other way.