>...family tradition

Leone family began its activity in the field of meat just after the second post–war period, opening some butcher’s shops in town and its own slaughter–house at the beginning of 70’s.

This slaughter–house was built up, at first, to satisfy the needs of the five family butcher’s shops in Campobasso, where, besides fresh local meat, it was possible to find traditional sausages, seasoned in the old stone houses, according to the most ancient procedures handed on from father to son.

From the experience collected during such a long period, the idea of giving a renewed value to the typical sausages of the ancient tradition of Molise was born.
Products are completely handmade, joining the ancient technique to the modern scientific knowledge, in observance of the most strict hygienic–sanitary regulations in force. The drying and seasoning processes occur in a slow way, in consideration of the outside weather conditions.

They take place inside special rooms, planned and built up according to a research carried out in collaboration with the “Parco Scientifico e Tecnologico” of the University of Molise.

Sausages made in this way represent what in past times used to enrich the tables of the peasant families of Molise.

Leone Industria Alimentare