Guarantees
QUALITY CERTIFICATIONS
The Leoncini Company is certified in compliance with the BRC Global Standard for Food Safety Issue 8 (Grade AA) and the IFS Food Version 6.1 (Higher Level).
EXPORT PERMITS
The Leoncini Company, over the years, has undergone many inspections by Italian and foreign health authorities and has achieved export permits to almost every country in the World, even those with the most stringent regulations.
CONSORZIO MORTADELLA BOLOGNA
The Leoncini Company is a member of the Consorzio Mortadella Bologna, an association established in 2001 to safeguard and add value to Mortadella Bologna IGP. It is also, with assigned number MB11, recognized by the INEQ control body of S. Daniele del Friuli regarding production, cutting and packaging of Mortadella Bologna IGP, operating in compliance with the relevant regulatory specifications.
CONSORZIO DEL PROSCIUTTO DI PARMA
The Langhiranese Prosciutti Company is a member of the Consorzio del Prosciutto di Parma, an association established in 1963 to protect and safeguard the quality of the product, to manage and maintain production rules, to supervise and safeguard the provisions of law and regulations, to protect the name “Prosciutto di Parma” as well as the relevant brand (Corona Ducale). It has been assigned identification code.
H.A.C.C.P.
The group’s factories adopt self-control measures to be applied during all production, packaging, storage and shipping phases, according to H.A.C.C.P. criteria and in compliance with the provisions of (EC) regulations 852/2004 and 853/2004 as further amended. This self-control plan was approved by the Veterinary Service responsible for the territory.
TRACEABILITY
The group adopts traceability measures for its products according to the criteria of (EC) regulation 178/2002 as further amended.
THOUSANDS OF TESTS
Every year, the company carries out thousands of chemical and microbiological tests to check the healthiness of premises and equipment, the effectiveness of cleaning procedures, the safety of incoming raw materials and finished products. All tests are performed by SINAL certified and accredited laboratories.
STAFF TRAINING
The group carries out regular staff training on the subject of hygiene and health (Legislative Decree No. 155/97) and workers’ safety (D.LGS 81/08 E S.M.I), availing itself of the services of graduates in scientific disciplines.
HYGIENE AND CLEANING
The group has prepared and implemented a hygiene plan to maintain high health and hygiene standards through scheduled cleaning, disinfection, rat control and disinfestation of its premises.
OFFICIAL DAILY CHECKS
Factories, already subject to Official Controls pursuant to (EC) Regulation 882/2004, undergo daily inspections and supervision by the Veterinary Service according to the provisions of the agreements between National Authorities and the FSIS-USDA (USA).
Production Policies
GLUTEN FREE
All our products are gluten free and suitable for all those suffering from celiac disease (the company and its complete product range are present in the A.I.C. handbook).
ONLY QUALIFIED SUPPLIERS
We make use of only qualified suppliers that comply with high quality and food safety standards and with whom we have established solid and sound relationships.
NO GMO AND NO GLUTAMATE
All our products are made without the use of GMOs and their derivatives and without glutamate.
ITALIAN MEATS
We have created, to foster the quality of Italian meats, a product line made exclusively from pigs born, bred and slaughtered in Italy.
NEVER CLOSE TO EXPIRATION
We do not produce for storage. We schedule production according to sales, guaranteeing the utmost respect for the expiration dates for each single item.
MAXIMUM SAFETY
All our products are pasteurized, sterilized or vacuum-packed.
MILD TECHNOLOGIES
Our production lines do their work according to “mild technologies” in order to preserve, in the finished product, after minimizing the negative effects of production procedures and processes, well defined organoleptic and nutritional properties.
CLEANLINESS AND HYGIENE
Washing and sanitizing are performed daily by our trained staff to ensure constant optimum working conditions for the best production results.
NO COOPERATIVES
All the work done inside our company is performed by our own hired staff and not by persons belonging to workers’ cooperatives.
WASTE TREATMENT
All process waste and by-products are appropriately processed, differentiated and disposed of in authorized facilities in compliance with current law.
WATER TREATMENT
We physically and biologically process and purify our process waste waters using our own dedicated purification plant.
Our Story
1918
THE BEGINNINGS OF OUR ADVENTURE
The company’s growth and success is inextricably linked to the story of the man who gave it his name: Aristodemo Leoncini, who started an artisanal business way back in 1918, in the heart of Emilia Romagna. Aristomedo’s talent and capacities quickly brought him renown.
1948
FROM BARCO TO COLÀ DI LAZISE
In 1948 a sausage factory just a few kilometers from Lake Garda, in the province of Verona, asked for consultancy from Aristodemo. In those days it was hard to leave the land and places where one had taken his first steps, but the ambition, vivacity, strong character and great enthusiasm for his work made Mr. Leoncini take this step, leaving his native Barco di Bibbiano and moving to Colà di Lazise. Quite quickly he became a partner of the SALUMIFICIO DEL GARDA and, with the help of his sons Eliseo, Mario and Sergio, soon achieved his preset goals and created a large and efficient sausage industry.
1960
REBIRTH OF THE LEONCINI BRAND
The family became sole owners of the company in 1959 and, in 1960, it returned to being called Leoncini. His son Eliseo run the company with the same ambition, vivacity and great enthusiasm that had animated his father from the day it was established until his death.
Commendator Eliseo Mario Leoncini, born in Bibbiano in the province of Reggio Emilia on September 3rd, 1919, was at the helm of Leoncini ever since 1948.
As a charismatic entrepreneur of great ethical values he expanded his Group while relying exclusively on his own strength and energy, without ever asking for external funding. All profits are reinvested in the company to expand it and to advance technologically, but always respecting Italian cured meat traditions. On March 27th, 2003 he left an economically sound company at the cutting edge, often mentioned as one of Italy’s best food firms.
Commendator Leoncini, a generous, very reserved and modest man, always showed, in addition to his love for his family, great respect for his employees. He never neglected community life in the vicinity of his company, participating, sometimes in a very important way, but always with the utmost discretion.
He did not like advertising, especially in his private life. As an entrepreneur he preferred focusing his energies on the quality of the product which, he said, was absolutely the best advertising.
His lifestyle was an example for everyone who knew him. He left his children the most precious of inheritances, a heritage made of values.
2003
PASSING OF THE BATON
Now the baton is in the hands of Eliseo’s two sons.
Paolo and Gianfranco have breathed, ever since childhood, the serious and impassioned atmosphere of the family-run company, collaborating with their father and, now, united as always, continue in the tradition of the Leoncini Family, entrepreneurs for over a century.
Today
Fourth generation
But our story does not end here: Paolo’s and Gianfranco’s four children have successfully entered the company after years of studies and experience. Today they help their parents manage the company, always ready to listen to their advice and learn the many secrets of this trade.
To be continued …
Our Group
Today, the Leoncini Group is composed of two production units, one in Langhirano and one on Lake Garda.
The latter factory, at Colà di Lazise, processes mortadellas, cooked hams, pancettas, cured pork necks and several other specialties of the most renowned Italian delicatessen.
DOP Parma Ham is exclusively produced at Langhirano.
LEONCINI SALUMI
Located near Lake Garda, with 30,000 square meters of covered area and a total output of 11,000 tons of cured pork meats and a constantly growing turnover.
It has been qualified to export to EC Countries since 1971, under assigned number ITALIA 169 L. It is also qualified to export to countries with the most stringent health and hygiene regulations and which carry out strict periodic inspections of plants and products, such as the USA, Japan, Canada and China.
Langhiranese Prosciutti
This company has skillfully gathered centuries of ancient traditions and translated these into the production of high quality hams, operating in the heart of the typical Parma Ham production area: Langhirano.
Langhiranese Prosciutti, in a completely renovated factory, is able to marry the art of artisanal gastronomy with today’s market requirements. Its product features delicacy, softness, fragrance and a great nutritional value. These are the typical characteristics of Parma ham, a unique, genuine product that is appreciated throughout the world and of which Langhiranese Prosciutti is proud to represent the excellent quality.
The factory is qualified to export to EC Countries under assigned number ITALIA 758 L. It is also qualified to export to countries with the most stringent health and hygiene regulations and which carry out strict periodic inspections of plants and products, such as the USA, Japan, Canada and China.
