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Leoncini

Aristodemo Leoncini, a renowned master of the art of making salted meats, began a small family business in 1918 in the Reggio Emilia Region, an area famous for its gastronomic traditions. Since then, Leoncini family members have passed down their knowledge and wisdom about the science and art of pork gastronomy from father to son for many generations. Today Leoncini uses the stricted ancient meat processing techniques, following age-old Emillian recipes that have been carefully protected and handed down through the generations.