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THE FOUNDER: ATTILIO LENTI
During the Belle Époque, on the shores of the Po River, our company's founder, Attilio Lenti, was born. At only 9 years of age he discovered his vocation and became an apprentice salumiere (a cured meat specialist).
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THE FIRST SALUMERIE: FROM PAVIA TO GENOA
In the province of Pavia, near the church of Borgo Ticino, Lenti's first salumeria (a delicatessen shop specialized in cured meats) opened, followed some years later by the opening of a location in Genoa.
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TECHNOLOGICAL INNOVATION: THE BEISSER PATENT
Attilio Lenti, a true connoisseur who was sensitive to the consumer's tastes and needs, acquired the Beisser Patent: an innovative system to season cooked prosciutto that shortened the production process from 15 days to 5. That same year, he moved to Turin where he opened the first Turin-based facility for the production of cooked prosciutto.
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GIORGIO LENTI JOINS THE COMPANY
The war had just ended when Giorgio Lenti became part of the company and a few years later his wife, Giusy, joined him. Thanks to the hard work of this couple, the production and sales network expanded over the following years.
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INNOVATIONS: THE ALUMINUM MOULD AND VACUUM PACKAGING
In the early 1950s the company implemented the use of the first aluminium molds for cooked prosciutto. This was followed a few years later by another innovation: vacuum packaging that allowed for better conservation of cooked prosciutto.
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LOGISTIC INVESTMENTS
The 1950s also witnessed changes in delivery methods. from the bicycle, with which up to 320 kg of cooked prosciutto could be transported, to the first van, the Leoncino. The company's production level increased to 200 cooked prosciutto per week.
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THE PRODUCTION FACILITY IN THE PROVINCE OF TURIN
The 1960s saw the sustained growth for the company that continued throughout the 1970s. 1961 marked an important step forward with the purchase of the Santena slaughter house and its transformation into a meat processing facility.
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LENTI, A DEMONSTRATION OF DEVOTION
In 1970 the Lenti logo was created: the quadricuore (or four hearts), represent the “demonstration of devotion” that goes into every Lenti product. The production now surpasses 1200 cooked prosciutto per week.
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A FAIRWELL TO POLYPHOSPHATES
The changes continue throughout the 1970s with the launch of the first catalogue, a new corporate structure as the company becomes an S.p.A., and the production of the first cooked prosciutto without polyphosphates.
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ACKNOWLEDGING INNOVATIONS
Thanks to the company's achievements, especially at the innovation level, Attilio Lenti was honoured with the Order of Merit of the Italian Republic and the title of cavaliere (knight).
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AMONG THE FIRST PRODUCERS OF ROAST TURKEY
With the arrival of Ruggero Lenti to head up the company, many new products are launched, but most notably, Lenti becomes one of the first Italian producers of roast turkey.
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PRODUCT INNOVATIONS
The 1990s witnessed the company's opening of new distribution channels and above all new marketing strategies and constant research in the area of product innovation, resulting in the creation of Ostrich Prosciutto and Organic Cooked Prosciutto.
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THE FIRST TV COMMERCIAL AND THE FLOOD
New communication strategies see the launch of the company's first consumer promotion and, in 1994, its first television commercial, broadcast on Italy's Rai 1. 1994 is a crisis year for the company due to the flood that hit Santena; however, 1995 sees a strong recovery with a revival in terms of both production and revenue for the company.
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ON THE ROAD TO EXPANSION
The new millennium is significant for the company, thanks to an expansion of the production facilities: new ovens, new moulds, new packaging facilities and pasteurisers.
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CERTIFIED PRODUCTION
In 2004, the decision is made to seek third-party certification of all Lenti products for the absence of gluten, lactose and caseinates as well as free of GMO ingredients.
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LENTI & LODE COMES TO THE TABLE
The years that witnessed the company's expansion through the reorganisation of the logistics and the creation of an automated warehouse – along with production growth to 12,000 cooked prosciutto per week – also saw the launch of the new premium cooked prosciutto: Lenti&Lode.
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TORINO DA MANGIARE
The "Torino da mangiare" campaign is launched, with which we remind the world that Turin, Lenti's birthplace, is not just the home for gianduiotti, agnolotti, grissini, but also of a unique cooked prosciutto, born in the shadow of the Mole Antonelliana.
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THE GREAT TRADITION OF LENTI’S COOKED PROSCIUTTO
The premium pre-sliced line "The Great Tradition of Lenti’s Cooked Prosciutto" is born: all the aroma and genuineness of our best high quality products in a pre-sliced tray. These products are processed according to the original recipes handed down in the family since 1935 and pre-sliced to meet the needs of modern consumers, who seek quality and service, alongside a traditional taste.
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THE "READY TO ENJOY" LINES ARE BORN
The line of ready meals "Ready to Enjoy”, includes a range of light, healthy and fast meals, which make the life of the modern consumer easier: prepared by slow steam cooking at low temperature under vacuum, allowing to maintain and enhance the flavours, for second courses ready in minutes.
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THE "SEASON & ENJOY" LINE IS BORN
A selection of our best salumi combined with special seasonings specifically selected to enhance their flavour: this is the “Season & Enjoy” line. Lenti offers products which are ideal for a lunch break when you are not at home or a second course ready to put on the table, ensuring great convenience.
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LENTI’S HISTORY CONTINUES.
Because our values are lasting values: a historic brand, our family tradition, specialisation, careful selection of raw materials, the "savoir faire" of our experienced artisans, exclusive recipes, skilful cooking, natural goodness, unmistakable taste, safety and traceability: Lenti products represent the epitome of fine cuisine.
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NEW DEVELOPMENTS AND SYNERGIES
Lenti joins the Amadori Group with the aim of continuing the process of enhancing products for the high end of the market, developing an integrated and increasingly sustainable Italian supply chain offer thanks to new synergies with the group.
