• The current version of Prosciutto cotto “SAN GIOVANNI” is the result of a complex research and practical applications. The Capitelli company uses the most modern technological supports provided by the renowned factory located in Borgonovo Val Tidone. These instruments are complementary and help to follow the classic method of processing “coscia cotta” (literally, cooked leg) , now proudly named “SAN GIOVANNI”. The manufacturing method is crucial to understand better the product. Selected Italian pork legs for the typical production of the classic Parma ham are flavoured with injection of natural brine, prepared by boiling herbs, vegetables and spices. Manual deboning and vacuum massaging follow. Meats are steamed at high temperatures without a mould, constantly monitored by checking the core of the product.

    Serve GIOVANNI thinly sliced, forming a small pyramid. Enjoy it with slices of white bread or with the classic Torta Fritta (fried bread to eat warm right after it has been cooked). Alternatively, combine with mixed pickled vegetables. Pair with red wines, such as Barbera, or with whites, such as Ortrugo from Piacenza and Classic method sparkling wine.

  • Region: Emilia Romagna

    Producer: Capitelli F.lli

    Ingredients: Pork, salt, sugars: dextrose, fructose, natural flavours, antioxidant: sodium ascorbate L, preservative: sodium nitrite.

    Packaging:5.65 - 11 Kg vacuum-sealed

    Storage conditions: store at 4°C

    Shelf-life: 150 days from the date of production

    The weight of products as indicated on the label may slightly vary from the real weight of the delivery due to the small-scale artisanal production.


  • Claudio Capitelli, following a well-established family tradition in the aging of meats and cheeses, decided to start a new adventure and founded Capitelli F.lli in 1977. Capitelli F.lli is located in Borgonovo Val Tidone, a green area characterized by the typical landscape of the Po areas and the neighbouring Piacenza hills. Over the last ten years, the company has invested significant resources in research and development activities, with the specific intent to recover the authentic characteristics of the traditional Italian ham, exalted through highly innovative ideas.