{"id":11219,"date":"2025-04-28T14:56:35","date_gmt":"2025-04-28T12:56:35","guid":{"rendered":"https:\/\/dev2025lenti.hidoly.dev\/our-values\/"},"modified":"2025-04-28T20:08:09","modified_gmt":"2025-04-28T18:08:09","slug":"our-values","status":"publish","type":"page","link":"https:\/\/dev2025lenti.hidoly.dev\/en\/our-values\/","title":{"rendered":"Our Values"},"content":{"rendered":"
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High-quality raw materials<\/h3>\n

Genuineness and safety are indispensable values for us. In order to obtain an excellent product, we carefully evaluate the characteristics of the meat for each recipe and each cooking process.<\/p>\n

That is why the first ingredient in the recipe for pure pleasure is the rigorous selection of raw materials. Breeding farms, slaughterhouses, but not only: we also select the ideal raw material for each product.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

Traditional processing<\/h3>\n

We use the latest technology, but at some stages man remains at the centre, to ensure quality and pleasure to be found in our products.<\/p>\n

To this day, tying and moulding are still carried out by hand by Lenti’s master sausage makers, just as in Attilio Lenti’s small workshop: a way of working that has evolved over the years, handing down the tradition and quality of authentic products that are \u2018as good as they used to be\u2019.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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Slow cooking<\/h3>\n

Passion, tradition and specialisation: \u2018baking\u2019 requires great savoir faire, an art of workmanship that has been passed down through the ages at Lenti.<\/p>\n

We are specialists in \u2018cooking\u2019 meats: roast pork, beef, turkey and chicken, but especially cooked hams. For the latter we use steam cooking: a gentle, slow operation that captures the essence of the aromas while controlling the perfect cooking to the heart of the ham.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

The original Lenti recipe<\/h3>\n

The secret of the delicate taste of Lenti products has always been in its recipe, Attilio Lenti’s recipe: a great heritage of tradition that has been handed down for almost a century.<\/p>\n

The most precious spices and herbs are selected and blended with knowledge and care: this is how we create exclusive blends to flavour meat during cooking.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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Proud Torinese<\/h3>\n

Lenti products have common roots in our home territory. Piedmont is the land of cooked ham, and between the Alps and the Po River our passion for meat processing has developed.<\/p>\n

We are very attached to Turin and Piedmont: that is why you can taste in our products all our pride that comes from carrying on a tradition deeply rooted in the territory.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

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Gluten-free<\/h4>\n

All Lenti products are gluten-free and since 2004 have been licensees of the Spiga Barrata trademark, granted by the AIC (Italian Celiac Association). The crossed out ear represents the only symbol of immediate identification and extreme reassurance for the celiac consumer. We can guarantee the absence of gluten from our products because we take the utmost care, using only gluten-free raw materials. In addition, we rigorously control every stage of processing to avert the risk of accidental contamination.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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Lactose- and casein-free<\/h4>\n

All Lenti products are lactose- and caseinates-free, as verified every year since 2004 by SGS Italy. We prepare our brines with ingredients totally free of lactose and caseinates, and we guarantee our products by applying in-house what is laid down in the Technical Product Specification, the self-monitoring health and hygiene manual, and the company’s quality system procedures.<\/p>\n

Ingredients, production and processing techniques, suppliers, finished products: everything is checked to ensure that there is no trace of lactose and caseinates, as well as to avoid any cross-contamination. Furthermore, all Lenti products are allergen-free in accordance with Annex II EU Regulation No. 1169\/2011.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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