Ninety years. Which, for a cured meats company, is not just a number: it is a declaration of intent. Because, when you were born in 1935 — among mechanical scales, spices counted by hand and cured meats tied with string — and the company is still there, grown while maintaining the same name and the same desire to do things well, perhaps there is a reason.
Lenti 's is not just any birthday. It is an anniversary that tells of a tradition never frozen in time, and of a craft - that of steamed or roasted cured meats - carried out with meticulous care, combined with a precise idea of the future.
“Our work starts a long time ago. From Attilio Lenti, who in 1935 created a way of making cured meats based on quality, patience and artisanal knowledge”, says Sandro Sabelli, now in the company as Director of the Cured Meats Business Unit . “But we haven’t stood still: today, ninety years after that first laboratory, Lenti continues to evolve. We have carried on the tradition, adapting it to contemporary needs without ever distorting it. An example? The cooking of our cooked ham, for twenty hours, where the steam is in direct contact with the meat. Another strong point is the mix of aromatics: it works like a restaurant recipe where ingredients, doses and manual skills make the difference. And in a segment that has over 2000 players in Italy, the distinction is fundamental”. The result is a production that combines ancient gestures with intelligent technology .
Some phases, such as packaging and warehouse management, are automated. But tying, deboning, flavoring? Those remain in the hands of experts. “ This is our secret: the link between craftsmanship and industry . The hands, when needed, are still those of the past”.
2024, the year that precedes this important milestone, was also the occasion to relaunch the company's deepest vocation: total quality . With the birth of the new line "Le Eccellenze di Filiera" , Lenti responded to a growing market demand: knowing what you eat, where it comes from, and the production criteria. "The 100% Italian supply chain is not a slogan", explains Sabelli. "It is a commitment: traced, certified by CSQA , monitored at every stage, from farms to the table: the legs of the heavy Padano pig are profoundly different from foreign ones, in terms of genetics and crossbreeding. And today, thanks to joining the Amadori Group in 2022, we can count on a truly integrated supply chain, which starts from the feed mills and reaches the finished product".
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