The product
Prosciutto Cotto Lenti e Lode - Cooked Ham
High-quality cured meat produced according to tradition from Italian thighs
Code:
78031
Country of origin:
Italy - Piedmont
Weight:
11 kg approx
Minimum order:
1 piece
| Description | Large fresh pork thighs from 100% Italian pigs from a traceable and certified supply chain, flavoured with a decoction of herbs and spices according to Attilio Lenti's original recipe, and cooked in a steam oven for 24 hours |
|---|---|
| Appearance | It retains the anatomical shape of the thigh because it is cooked without a mould; the slice is pink in colour with a small amount of fat in the centre and a fraction of fat on the top |
| Taste | Mild, with a delicate flavour, dry and not very savoury; the fat content ensures mildness and smoothness |
| Maturing | Not expected |
| Curiosity | The fat in the centre is not trimmed during deboning because the bone is only extracted and the thigh is never completely opened during processing |
| Our selection | This cooked ham is defined as High Quality because all four muscles of the thigh are clearly recognisable; the residual moisture content (UPSD) is less than 76.5%; there is no starch, milk or soy protein, gelatine or polyphosphates |
| Suggestions | Serve on its own or accompanied by fresh cheeses such as Robiola or mozzarella. Excellent with warm focaccia and a little celery |
| Ingredients | Pork leg, salt, dextrose, sucrose, aromatic herbs, aromas, preservatives: sodium nitrite, antioxydant: Sodium ascorbate |
|---|---|
| Weight | 11 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated betweeen +0 +4°C |
| Instructions for use | Do not puncture the packaging |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 819 kJ / 197 kcal Fat: 14 g of which saturates: 6,8 g Carbohydrate: 0,7 g of which sugars: 0,2 g Protein: 17 g Salt: 1,3 g Typical value per 100 g |
The producer
Lenti - Rugger - Santena (TO) - Piedmont
Why we chose them
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.
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