Bone the legs to turn them into high quality cooked prosciutti: in this phase, manual skills are essential, not the machine. For this reason, this stage of the process is still done manually by our master salumieri, as they always have.
What makes us unique? A separate boning ‘recipe’ for each one of Lenti’s products.
For example, the thigh cuts destined for the production of our high-quality, cooked prosciutto – such as Lenti&Lode and Rustichello – are boned in such a way that the thigh is left whole, maintaining its natural, anatomical shape. However, for our Cuore Bianco cooked prosciutto, the thigh is opened to remove the bone, but, as is traditional for this cut, the shank remains.