Citterio Prosciutto is slowly dry-air aged in the Pennsylvania Pocono Mountains for up to a year or more. Pre-sliced paper thin, this is a perfect prosciutto for antipasti platters and charcuterie boards. Wrap around grissini for an easy appetizer, or drape over melon for the perfect marriage of sweet and salt.
For five generations Salumificio Giuseppe Citterio has been producing high quality cured meats in Italy. Since 1974, Citterio has also been producing quality Italian meats in the USA.