The Foundation

The Giuseppe Citterio Salumificio was founded, marking the beginning of a success story spanning five generations of family entrepreneurship. Today, the Citterio name is known worldwide as a symbol of reliability, passion, innovation, and quality—an institution in the production of Italian cured meats.

1870

Giuseppe Citterio

He is a young butcher who, after an apprenticeship in Milan, opens his delicatessen in Rho. He invents a recipe to produce and preserve pork: the Salame di Milano, a product designed to carry those flavors far and wide, especially for Italians emigrating overseas in search of fortune.

1878

A Continuous Production

Giuseppe Citterio realizes the possibility of making continuous a production that, until then, had followed seasonal cycles. His entrepreneurial vision becomes a reality within a few years: he purchases land on the outskirts of Rho and builds a model factory.

Milan National Exhibition

Citterio participates in the Milan National Exhibition, the first major exhibition of Italian industrial production with over 7,000 exhibitors and one million visitors. Thanks to the quality of his product, he receives his first official recognition, the Gold Medal.

1881

The Gold Medals

Thanks to the special care in the preparation of his products and the innovation of production processes, Giuseppe Citterio is awarded five more Gold Medals over the course of just five years.

1891-94

1940s

Citterio's expansion continues until World War II, when production comes to a complete halt due to the military occupation of the Rho factory. After the war, Citterio starts from scratch and quickly regains his leading role in the deli meat sector.

1950s

Thanks to his special care in preparing his products and the innovation of production processes, Giuseppe Citterio is awarded five more Gold Medals over the course of just five years.

1955

Citterio is one of the leading food companies in Italy with an in-house chemical and microbiological testing laboratory. This lab is responsible for studying, analyzing, and monitoring the entire production process and more: it also inspects and verifies work environments to ensure safety and quality at every stage of production.

1958

Distinguishing itself for its commitment to absolute quality and its expertise passed down from generation to generation, Citterio begins the production of vacuum-packed sliced meats, giving life to an extraordinary and ever-evolving project.

1960s

A product that is increasingly monitored.

Starting from the 1960s, Citterio's product range began to expand, enriched with new specialties through research into traditional products that define the various Italian regions.
At the same time, the commitment to offering a product that is increasingly monitored in terms of quality grew, and the new packaging met the latest consumer needs and social changes.

1970s

Italian tradition abroad

In this decade, the main objective is to increase attention towards traditional Italian products abroad, especially across the ocean, despite regulations that limit their import from Italy.

1974

United States of America

The Freeland, Pennsylvania plant opened in the United States to efficiently meet the growing demand of the American market. Since then, American production has continued to grow, and Citterio's success has spread from coast to coast, strengthening the image of Italian food tradition.

1980s

Certifications recognized worldwide

The pre-sliced meat market is growing.
Passion for the work, respect for traditions, and attention to the new needs of the markets are the key elements on which the identity of the Group has strengthened over the years, obtaining all the quality certifications recognized worldwide.

Modified atmosphere packaging

Citterio is committed to offering its customers a convenient sliced product, but with all the characteristics of fresh ones. Modified atmosphere packaging is introduced, ensuring slices that are soft, tender, and fragrant, just like freshly cut.

1986

The new production sites

By acquiring small but important family-run companies, Citterio chooses to produce its cured meats in the places of their origin, strengthening the connection between the territory and its traditional recipes. Here, the centuries-old experience that ensures goodness and quality meets the industrial culture that allows these flavors to reach tables all over the world, intact.

1990s

An increasingly monitored product

Quality, selection of the best raw materials, research, and innovation have always been the cornerstones of the company. These principles are fully embraced by the fifth generation of the Citterio family, who have taken over the leadership of the group in recent years. They place particular emphasis on reducing the environmental impact during production phases and in the creation of packaging.

2008

Santo Stefano Ticino

The production site in Santo Stefano Ticino is established, dedicated to the production of Salami and Mortadella, housing the chemical and microbiological analysis laboratory as well as the logistics hub for the entire Citterio group. It is designed and planned to be environmentally friendly, respectful of traditions, and technologically advanced. Targeted interventions, including the installation of over 4,000 photovoltaic modules, help reduce CO2 emissions by more than 1,500 tons annually.

Expo Milan 2015

Citterio becomes an ambassador of Italian cured meats at Expo 2015, offering visitors the opportunity to taste products from the local tradition. The Citterio Academy project is born to transmit the values and knowledge acquired over more than a century of history and innovation, making them available to consumers.

2016

Freeland

The opening of a state-of-the-art facility in Freeland, Pennsylvania.
It is the largest structure in the United States dedicated entirely to the production of hams. In Freeland, cured meats are produced for the American market, maintaining the quality that has made the Citterio brand famous worldwide.

140 years of quality

Citterio celebrates 140 years of quality, tradition, and innovation in the production of cured meats, bringing the flavors and aromas of Italian tradition directly to your table every day. The unmistakable taste is the same—unique and authentic—since 1878.

2018

2021

The Citterio Group exceeds €500 million in revenue, with over 60% coming from international markets

2024

Citterio, Ambassador of Prosciutto Toscano. The new facility dedicated to traditional production is inaugurated in Monte San Savino