Leporati dry-cured ham, matured at least 12 months, is made with the haunches of Italian porks carefully selected and processed in an artisanal way according to the traditional method.
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The passion to be a butcher is something that Nello Leporati has been cultivating since his youth. He used to go from village to village slaughtering pigs, which once were homebred, and prepare the various cuts of meat, particularly hams.
