Salumificio Vitali s.p.a.

Salumificio Vitali has operated from Castel d'Aiano, in the Apennine foothills of Bologna, for over sixty years. The producer specialises in Prosciutto di Modena DOP, the pear-shaped dry-cured hams of 8–10 kg matured across thirty-one municipalities in the region. Each ham develops a distinctive savoury character—never overly salty—through time in the Panaro river basin's microclimate. Three generations have refined production methods, balancing technical precision with environmental stewardship: the facility now runs on solar energy and advanced recovery systems, embedding sustainability into every stage of craft.

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