Prosciutto, domestic or imported from Italy, is traditionally enjoyed by Italians just with plain breadsticks or a crusty bread. Often it's accompanied with fresh melon, pears or figs.
Citterio began producing Prosciutto in this country in 1974. Our Prosciutto are dry-air aged for over one year, high in the clean, dry air of Pennsylvania’s mountains. Our own expert “salumieri” - Curing Masters specifically trained in the unique Citterio Traditions - hand-craft these Prosciutti with the same dedication to quality that has been established for well over a century. Their expertise is combined with the exceptional selection of premium meats available in this country to develop our distinctive, authentically Italian Prosciutti.