Prosciutto Crudo, Salumificio Calla'

This is another prosciutto that has been created because of Vittorio's desire of wanting to give her daughter a healthy prosciutto crudo, gluten and lactose free. Supermarkets’ shelves are full of prosciutto crudo, but when checking the ingredients list, they are full of gluten and lactose derivatives , used to make up for the poor quality of the meat. Prosciutto crudo is all about the meat. The story of Calla’s prosciuttos is simple, but shows their philosophy and ethics.

What make a great prosciutto are the quality of the meat and the process used, and Vittorio for its prosciutto crudo only uses pork legs from pigs reared around the corner from him, seasoned and prepared and let them dry until ready. After all, this is the prosciutto crudo his daughter has been eating since she was a baby. 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 as an ingredient for great dishes.

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.