One of Italy’s best producers of Parma ham, Leporati has been active for over 50 years. Today they’re on the third generation of family, who lead the business with the same passion as their grandfather (and the business’s founder), Nello Leporati. At their production facility, situated in the Parma river valley, pork legs are processed fresh and, for the most part, still cured by hand. Alongside their Parma, there’s their Gran Riserva, a long-cured niche ham.

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