Vitali Prosciutto di Modena was given D.O.P. status back in 1996. This is a special certification that guarantees the high quality and authenticity of the meat. Vitali Prosciutto di Modena is watched closely throughout every step of the production process and each ham is individually inspected for quality. The great taste of this Italian prosciutto is also a result of the unique climate of the Apennine Mountains. It is savory and sweet without being as salty as other types of prosciutto.
Benito Vitali first began working in the meat production business shortly after World War II. Over the decades, his small butcher shop turned into a large operation specifically tailored to dry-curing Italian meat, from prosciutto to salami. Vitali now uses both traditional techniques and modern processes to produce the best meat products possible.