{"id":11197,"date":"2025-04-28T14:42:45","date_gmt":"2025-04-28T12:42:45","guid":{"rendered":"https:\/\/dev2025lenti.hidoly.dev\/our-history\/"},"modified":"2025-04-28T18:09:42","modified_gmt":"2025-04-28T16:09:42","slug":"our-history","status":"publish","type":"page","link":"https:\/\/dev2025lenti.hidoly.dev\/en\/our-history\/","title":{"rendered":"Our history"},"content":{"rendered":"
\n
<\/div>\n
\"central<\/div>\n
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\"Lenti<\/div><\/div><\/div><\/div><\/div><\/div>

1935 The beginning of everything<\/h4>\n

In 1935, Attilio Lenti moved to Turin, where he opened the first plant for the production of cooked hams and acquired the Beisser patent, an innovative technology that reduced the flavoring process from 15 to 5 days. With an experience that began at just 9 years old as an apprentice delicatessen maker, he thus marked an evolution in the sector.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>

\"\"<\/div><\/div>

1940s – 1950s Growth and innovation<\/h4>\n

In the 1950s, Lenti introduced some key innovations: the first aluminium mould for cooked hams (1952) and vacuum packing.<\/p>\n

Logistics and delivery methods also evolved, moving from bicycles to the first vehicles, such as the Belvedere and Il Leoncino.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

\"\"<\/div><\/div>

1960s Modernization and new goals<\/h4>\n

The 1960s saw the company continue to grow, and this growth continued into the 1970s. 1961 was the year of the big step, with the purchase of the Santena slaughterhouse and its transformation into a salami factory.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

\"\"<\/div><\/div>

1970s Growth and recognition<\/h4>\n

The 70s represent a decade of evolution and success for Lenti. In 1970 the Quadricuore logo was born, a symbol of \u201ca proof of affection\u201d.<\/p>\n

In 1975 the company became a joint stock company, launched its first catalogue and introduced the Solo Sale&Maiale line, pioneering due to its absence of polyphosphates.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

\"\"<\/div><\/div>

1980’s – 1990’s Innovation<\/h4>\n

In the 80s and 90s, Lenti evolved and innovated. Since 1985, the offer was expanded with turkey roasts, becoming a pioneer in the sector. In the 90s, new distribution channels were opened, and Ostrich Ham and Organic Cooked Ham were launched. In 1994, Lenti made its TV debut on Rai1, facing a period of crisis in the same year due to a severe flood, which was overcome in 1995 with a strong recovery.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

\"\"<\/div><\/div>

2000s Consolidation and certifications<\/h4>\n

The 2000s marked an important phase of growth and consolidation for Lenti. In 2001 the company began a significant expansion of the production plant.<\/p>\n

In 2004, the company made the decision to certify, under the control of third-party bodies, all products for the absence of gluten, lactose and caseinates.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

\"\"<\/div><\/div>

2010s Expansion and new challenges<\/h4>\n

In 2011, the company reorganized its logistics with an automated warehouse and increased production to 12,000 cooked ham per week, launching the premium cooked ham Lenti&Lode.<\/p>\n

In those years Lenti celebrated its Turin roots with the “Torino da mangiare” campaign, underlining the bond with its hometown.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

\"\"<\/div><\/div>

Recent years New developments and synergies<\/h4>\n

In 2022 the company became part of the Amadori Group, starting a new chapter aimed at enhancing the high end of the market and developing an Italian Traced and Certified Supply Chain*, thanks to the synergies with the group.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

\"Lenti<\/div><\/div>

1935 The beginning of everything<\/h4>\n

In 1935, Attilio Lenti moved to Turin, where he opened the first plant for the production of cooked hams and acquired the Beisser patent, an innovative technology that reduced the flavoring process from 15 to 5 days. With an experience that began at just 9 years old as an apprentice delicatessen maker, he thus marked an evolution in the sector.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

\"\"<\/div><\/div>

1940s – 1950s Growth and innovation<\/h4>\n

In the 1950s, Lenti introduced some key innovations: the first aluminium mould for cooked hams (1952) and vacuum packing.<\/p>\n

Logistics and delivery methods also evolved, moving from bicycles to the first vehicles, such as the Belvedere and Il Leoncino.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

\"\"<\/div><\/div>

1960s Modernization and new goals<\/h4>\n

The 1960s saw the company continue to grow, and this growth continued into the 1970s. 1961 was the year of the big step, with the purchase of the Santena slaughterhouse and its transformation into a salami factory.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

\"\"<\/div><\/div>

1970s Growth and recognition<\/h4>\n

The 70s represent a decade of evolution and success for Lenti. In 1970 the Quadricuore logo was born, a symbol of \u201ca proof of affection\u201d.<\/p>\n

In 1975 the company became a joint stock company, launched its first catalogue and introduced the Solo Sale&Maiale line, pioneering due to its absence of polyphosphates.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

\"\"<\/div><\/div>

1980’s – 1990’s Innovation<\/h4>\n

In the 80s and 90s, Lenti evolved and innovated. Since 1985, the offer was expanded with turkey roasts, becoming a pioneer in the sector. In the 90s, new distribution channels were opened, and Ostrich Ham and Organic Cooked Ham were launched. In 1994, Lenti made its TV debut on Rai1, facing a period of crisis in the same year due to a severe flood, which was overcome in 1995 with a strong recovery.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

\"\"<\/div><\/div>

2000s Consolidation and certifications<\/h4>\n

The 2000s marked an important phase of growth and consolidation for Lenti. In 2001 the company began a significant expansion of the production plant.<\/p>\n

In 2004, the company made the decision to certify, under the control of third-party bodies, all products for the absence of gluten, lactose and caseinates.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

\"\"<\/div><\/div>

2010s Expansion and new challenges<\/h4>\n

In 2011, the company reorganized its logistics with an automated warehouse and increased production to 12,000 cooked ham per week, launching the premium cooked ham Lenti&Lode.<\/p>\n

In those years Lenti celebrated its Turin roots with the “Torino da mangiare” campaign, underlining the bond with its hometown.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

\"\"<\/div><\/div>

Recent years New developments and synergies<\/h4>\n

In 2022 the company became part of the Amadori Group, starting a new chapter aimed at enhancing the high end of the market and developing an Italian Traced and Certified Supply Chain*, thanks to the synergies with the group.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"1935 The beginning of everything In 1935, Attilio Lenti moved to Turin, where he opened the first plant for the production of cooked hams and acquired the Beisser patent, an innovative technology that reduced the flavoring process from 15 to 5 days. 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