A perfect mix of italian tradition, professionalism, passion, quality and innovation within five generations of a family-run business makes our success of the Salumificio Giuseppe Citterio today.


Giuseppe Citterio, a young delicatessen worker, who after training in Milan, Italy, opens his own deli in Rho, Italy. Giuseppe created his own recipe to produce and preserve pork. His recipe was the Salame di Milano. His Milano Salame sausages were made specifically to reach lands far from the origin of their flavors. He created the recipe with Italians in mind, who immigrated in search of their fortunes abroad, so they could enjoy the flavors of Italy in their new homelands.


Giuseppe Citterio realized it would be possible to take his salami production, which at that time followed the seasons, and produce salami year-round. His entrepreneurial vision became a reality. After just a few short years, he purchased a piece of land on the outskirts of Rho, Italy and built a model factory.


Citterio participated in the Esposizione Nazionale di Milano (National Expo of Milan), the first large exhibition of Italian industrial production. There were over 7,000 exhibitors and a million visitors in attendance of the National Expo. At this expo, Citterio won the first official recognition, the Medaglia d’Oro (Gold Medal).


Giuseppe Citterio was awarded another 5 Medaglie d’Oro, due to the attention to detail and care which is put into the preparation of the Citterio products and the innovative production processes.


Citterio continued to expand until WWII, when production was halted completely, due to the military occupation of the factory in Rho, Italy. After the war ended, Citterio restarted production, and in just a short time, reclaims his place as a key player in the cured meat industry.


Up until this point, the majority of the Citterio production was exported from Italy, but with the Italian economic boom, the demand began to increase domestically. This piqued the interest of Citterio in the Italian market.


Citterio became the first food company in the world equipped with an in-house chemistry and microbiology analysis laboratory. These laboratories were created to study, analyze and inspect production – as well as inspect and verify the working conditions, to guarantee safety and quality in all of the production phases.


Continuing toward the height of research in quality and the guarantee of fresh, authentic flavors, Citterio invented and produced vacuum-packaged products.


In the 1960s, Citterio began to expand the range of products offered by researching the typical products that characterize various regions of Italy. Meanwhile, the Citterio commitment to offering higher-controlled products in terms of quality, continues to grows and the new packaging created responds to new demands from consumers and changes in society.


During this decade, the main goal was to increase the attention on traditional Italian products abroad, especially overseas, despite laws which limit imports from Italy.


Citterio opened its first factory in the United States to effectively respond to the growing demands of the American market, in Freeland, Pennsylvania. From that point on, production in the United States consistently grows, and the success of Citterio extends from one coast to the other.


The market for pre-sliced meats grows. Passion for the industry, respect for traditions and attention to the new market demands strengthens the Citterio identity and Citterio obtains major quality certifications recognized around the world.


Citterio commits to offering its customers sliced meat, which is practical, while also maintaining all the characteristics of a fresh product. Citterio creates another important innovation: packaging with a modified (protective) atmosphere that ensures the charcuterie is as soft and fragrant as when it was sliced.

New production

Acquiring small but important family businesses, Citterio chooses to produce its cured meats in the regions where they originated, reinforcing the ties between the land and its traditional recipes. A centuries-old experience which guarantees goodness and excellent quality meats, which allow the flavors to arrive intact on tables around the globe.


Quality, the best raw materials, research and innovation have always been cornerstones of the Citterio business. The 1990’s reinforced this with the introduction of the fifth generation of the Citterio family as it begins to lead the company, placing particular attention on reducing environmental impact during the production and packaging phases.


The facility in Santo Stefano Ticino, Italy is opened. This location is dedicated to the production of cold cuts and mortadella. This facility includes the head laboratory for chemistry and microbiology analysis and is the logistical center for the Citterio group. It’s designed to be respectful to the environment and traditions, by engaging cutting-edge technology. The equipment installed, such as more than 4,000 solar panels, reduces CO2 emissions by more than 1,500 tons annually.


Citterio becomes the ambassador of Italian charcuterie at Expo 2015 to offer visitors the chance to taste traditional, regional Italian products. The Citterio Academy project was created to transmit the values and the knowledge gained in over a century of history and innovation, making this knowledge available to the consumer.


A new facility in Freeland, Pennsylvania is opened. This state of the art prosciutto facility is the largest in the United States.


Despite its long history, Citterio is still a family-run business directly managed by the descendants of Giuseppe Citterio. The Citterio focus remains unchanged from years past: quality products, innovation and traditional flavors.