We consider these the most essential ingredients in every specialty that we make.
it's one of unswerving dedication to outstanding quality. It began well over a century ago, in 1878, when our parent firm was founded in Italy by Giuseppe Citterio. He began by creating the original recipe for Salame di Milano and went on to develop the exceptional Prosciutti and other distinctive Italian Salumi.
The care, the total concentration on quality which our founder devoted to the selection and aging of fine meats quickly gained him a reputation that was recognized far beyond the historic city of Milano.
The tradition continues to this day, as a world-renowned firm family owned and operated for four generations.
In the early 1970's, Citterio established in this country a large and modern facility designed specifically for producing its authentically Italian specialties.
High in the clean dry air of Pennsylvania's Pocono Mountains, our own specialists – master "salumieri" trained in the unique Citterio tradition – craft our specialties with the same celebrated the world over.
It is embodied in our expertise. Citterio recipes rely – as they have since 1878 – on the skill of our Curing Masters along with the excellence of premium meats and not on the excessive use of spices, salt or other ingredients.
In most respects, it is the most significant "ingredient" – because we concentrate on bringing out the purely natural flavor and authentic characteristics of the superb meats that we select.
And we do so – without exception – by intentionally unhurried and natural aging of our dry-cured specialties. Even with our various cooked delicacies such as Prosciutto Cotto and Mortadella, the traditional oven roasting is done naturally, slowly...and ever so deliciously.
It is the driving force and inspiration behind our commitment to both the tradition and art and quality that are uniquely Citterio! To this day, every one of our specialties is still made according to those time-honored methods perfected throughout these many years.
Of course, there is only one way for you to appreciate for yourself what makes these Citterio specialties so exceptional: by seeing, feeling, tasting and enjoying them yourself.
Here's what you can expect to discover:
1. Colors and textures that are appealing
2. An appetizing fragrance, the genuinely excellent flavor of top quality meats that have been slowly and naturally aged and prepared.
3. A pure, sweet, elegant and enormously pleasing taste. Nothing overwhelmingly salty or spicy.
4. A texture that's remarkably tender, that virtually melts in your mouth.
As a result, you'll also discover why our promotional efforts are so effective when challenging consumers to try.
"One taste – and you'll know why the world's most celebrated Italian specialty meats come from Citterio!"
We invite you to explore the pages of this website to learn more about the distinctive variety of Citterio specialty meats.
Below is a list of our Facilities in Italy:
Rho, Milano - Salami and Mortadella Bologna P.G.I. (protected geographic indication)
Sanro Stefano Ticino, Milano - Salami & Logistics
Gordona, Sondrio - Bresaola de la Valtellina P.G.I.
Felino, Parma - Parma Ham P.O.D. (protection origin denomination)
San Daniele del Friuli, Udine - San Daniele Cured Ham P.O.D.
Vignola, Modena - Cooked Ham
Soprabolzano, Bolzano - Speck