Prosciutto di Modena DOP is a cured salume made from high-quality pork legs and is made exclusively in the hills and valleys around the basin of the Panaro river, including the provinces of Bologna and Reggio Emilia. This sweet, delicate prosciutto is cured in the hills and valleys around the Panaro River basin, at the foot of the Apennine Mountains, an ideal microclimate for developing its unique flavor.
Pair with Parmigiano Reggiano® DOP for a true regional experience, or with Provolone Valpadana DOP, in pasta dishes, or with grilled eggplant and yellow melon.
Company History:
Vitali was founded just after World War II, when the company’s founder, Benito Vitali, decided to open a butcher’s shop in a small town in the Bolognese Apennines. Over the years, they expanded the business by purchasing a factory that was devoted entirely to curing ham, and continue regional butchering and salumi traditions paired with avant-garde technologies to this day.
