a brief introductory note

A Brief introductory note

A family business which is more than a hundred twenty-eight years old must have a very special ingredient as the foundation for its success. That ingredient is tradition - in our case, a tradition started by Giuseppe Citterio in 1878.

The care and the total commitment to quality, which our founder devoted to the selection and aging of fine meats quality quickly gained him reputation that was recognized far beyond the historic city of Milan.

Citterio produces the finest quality prepared meats

The application of this statement over the course of more than a century has a direct impact on the traditional Citterio delicacies we enjoy today.

Webster’s Dictionary provides an interesting insight into the meaning of“tradition”. It is “the handling down of information, beliefs and customs by word of mouth or by example, from one generation to another, without written instructions”.

Now we begin to see how Citterio’s reputation for excellent evolved. It was not just the recipes of the curing and aging processes which passed from generation to generation, but the belief in and the commitment to quality. Our immense pride in producing only the best, the finest products, is the true Citterio tradition.


Citterio’s production processes are all certified UNI EN ISO 9001: 2000 and by an internal laboratory accredited by SINAL.The accreditation number is 0098.

Citterio’s laboratory has been certified since 1995 to take chemical and microbiological tests according to the UNI EN ISO/IEC 17025.Raw materials, products and environment are constantly under a strictlycontrol to assure the consumers the rewarded “Citterio’s Quality”.

Citterio obtained Biological Certification in accordance with CEE 2092/91 in 2000.


The original recipes, together with the passion and skill of the past, have been joined by modern methods of preparation offering a complete range of classical Italian charcuterie products enabling the selection for the ultimate consumer choice.

The wide range of Citterio products, produced with a careful choice of ingredients and modern technologically advanced nutritional science techniques, provides a unique taste capable of satisfying consumers ever more attentive requirements.

Italian production sites

The companies of the group

The companies of the group

G. Pozzoli 1875 S.r.l.Gordona (Sondrio)

Leoncini Prosciutti S.p.AS.Daniele del Friuli (Udine)

G. Bellentani 1821 S.p.A.Vignola (Modena)

Sudtirolerspeck S.r.l.Renon (Bolzano)

Pandino Wurstel S.r.l.Pandino (Cremona)

Giuseppe Citterio S.p.ARho (Milano)

Rho, Milano

Traditional area for producing

Salami and Mortadella Bologna P.G.I. (protected geographic indication).


Salami

Known for their superior quality, Cittero salamis are rigorously produced according to tradition and represent a range of delicious specialities.

The authentic Milano Salami, Citterio’s original recipe, owes its delicious flavour to the carefully selected meats, to the seasoning and to the appropriate maturation which takes place in the old rooms of Citterio’sbuildings.

The “Rustico Salami”, an ancient recipe handled down from old peasants, has got a stronger flavour than Milano Salami which remind to the countryside life.

The “Strafino Salami”, represents the finest minced, smoked Salami.

The Citterino is a small but flavoursome salami which has a perfect balance of the lean meat and the fatty cuts. The secret of its particular flavour is the choice of meats and their homogenous blend.

Cittero’s Langhirano, which is coarsely minced and hand tied with string, is incomparable with its characteristic shape and moreover its delicate and unique flavour.

Mortadella Bologna

The Mortadella Bologna has a long and well documented history and is both appetising and full of flavour.

It is not the most well known product in Italian charcuterie for nothing and goes back to the 16th century. With the growth of commercial trade of food products during this period, Mortadella became known out with its area of origin and thus was enjoyed in ever growing external markets.

Produced with carefully selected pork meat and specially prepared blend of spices the flavour and texture develop during the long cooking process.

Italian production sitesRho, Milano

Traditional geographical area for producing Bresaola de la Valtellina P.G.I., Coppa, Lonza and Pancetta (seasoned bacon). The careful meat selection

processes controlled by Citterio ensure finished products with wonderfully delicate aromas and flavours.


Gordona, Sondrio

Traditional area for Parma ham P.O.D. (Protection Origin Denomination). Citterio hams are always synonymous with top quality and tradition and Parma

ham is of course no exception.

It is matured in this Italian region and is subjected to rigorous production techniques laid down by the Parma ham consortium.

The Parma ham label is easily recognisable with its golden crown with five tips encircling the word “PARMA” and black background.

In the oldest room of “Casa Citterio” there are about 300.000 pieces of Parma ham seasoning and the most is sliced to satisfy the pre-pack market.


Felino, Parma

Traditional area for producing San Daniele cured ham P.O.D. As above, the process of production of San Daniele cured ham is strictly controlled by the San Daniele Consortium. Its superb delicate flavour is achieved thanks to the certifiable quality of production processes and rigorously controlled primary

material selection.


San Daniele del Friuli, Udine

Traditional area for producing cooked hams which are of superior quality and excellent flavour produced from only the best pork legs from selected pig farms

and carefully oven steamed to produce excellent flavour and texture.

Production includes also other Italian typical cooked hams like “Prosciutto Grigliato”, “Prosciutto Praga” and some roasted hams.


Vignola, Modena


Traditional area for producing Speck which owes its special flavour and aromas to the maturation, smoking techniques and rigorous primary material

selecting processes.

Soprabolzano, Bolzano

Traditional area for producing würstel. Citterio not only produces the best quality Italian charcuterie but also is amongst the leaders in commercialising in Italy

delicious sausages.


Pandino, Cremona

U.S.A. production site

U.s.a. production site

Freeland, Pennsylvania

Located in an agriculture region, the U.S.A. plant is dedicated to the production of Italian Charcuterie. The range of products includes bulk pieces and pre-packs.

Citterio brands

Citterio brandsCitterio brands

Citterio is tradition

The following pages have been created by one of the most prestigious advertising agencies Young

and Rubicam and speak about the history of Citterio and its typical specialities still produced today using rigorous traditional methods passed

down through time by artisan masters of this trade.

Citterio is tradition

a brief introductory note

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