Gran Fesa di Tacchino Arrosto Nazionale

It all began in 1935, when Attilio Lenti, who had been an apprentice butcher since childhood, moved to Turin and started producing cooked hams. He opened his first factory and acquired the Beisser patent for intramuscular salting, which reduced the flavouring process from 15 to 5 days. The entrepreneurial initiative proved to be a success and led the company to grow over the decades, expanding and innovating continuously. Despite today's advanced production techniques, some stages are still linked to the tradition and craftsmanship of master butchers: tying and moulding are still done by hand, and the spice mixtures are still created according to Attilio Lenti's original recipes. Careful selection of raw materials, long maturation times, massaging of the meat to ensure even flavouring, slow cooking: a true art, in which precision, experience and time play a key role. In the case of cooked hams, slow, careful and uniform cooking in steam ovens right through to the centre of the ham allows the flavours to be enhanced to the maximum. All Lenti products are free from polyphosphates, gluten, milk and derivatives.