Why we love it
The history of Calla’s prosciuttos is simple but tells us their philosophy and ethics.
Their prosciutto crudo was born because of Vittorio, the latest generation, wanted her little daughter to be able to enjoy prosciutto, but a prosciutto that was healthy, free from additives or preservatives, free from gluten and lactose. Supermarkets’ shelves are full of prosciutto crudo, but once you check the ingredients list, there are plenty of preservatives and additives.
At Italyabroad.com we believe that what makes a healthy and tasty product is the quality of their ingredients, this is true for all, including our prosciuttos. What make a great prosciutto are two things, the quality of the meat, and the process used and Vittorio for its prosciutto crudo only uses local pork leg from pigs reared around the corner from him, he prepares them and let them dry until ready. After all, this is the prosciutto his daughter has been eating since she was little. It could not be more reassuring.
This is a prosciutto crudo as you never tasted before, delicate, with a sweet flavour, it melts in your mouth, perfect to enjoy on its own or use and ingredients for great dishes. This prosciutto crudo is smaller, Vittorio uses smaller pigs and debone them.
The artisan who made it
It all started in 1965 when Vittorio Callà, a breeder opened a butcher shop in Mileto, a small village not far from Vibo Valentia. Mileto is known for its numerous butchers and the quality of the meat (hence its name "City of meat"), with visitors coming every day to buy fresh meat and seasoned.
Thanks to the passion and knowledge of Vittorio and the help of his family, the small butcher in a few years, had become a synonym for high quality meat.
In 1978 the second generation took over and decided to go one step further, they decided to build a slaughterhouse so they could control the whole process and ensure animals were treated properly.
Now, the next generation has taken over from Vittorio’s sons, and the small butcher shop is slightly bigger, but it is as artisan as it was when Vittorio first opened producing some of the best cured meat, including the famous Ndjua. All their meat and cured meat only uses natural ingredients without preservatives, they are 100% natural.
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