Citterio Shingle Pack Sliced Prosciutto

Citterio Shingle Pack Sliced Prosciutto is presented as a small, premium Italian-style cured ham sold in a 3 oz vacuum-sealed shingle pack — thin, translucent ribbons of pork layered like roof tiles. In American supermarkets you’ll most often find it in the deli or specialty cheese aisle, near other sliced salumi, imported cheeses, olives and antipasti kits, or on endcaps dedicated to charcuterie and entertaining. It reads like a pantry splurge for occasions: weekend brunch boards, light summer dinners with melon and arugula, wine-and-cheese nights, or game-day grazing trays when hosts want something a bit elevated. Brand positioning leans on old-world heritage — Citterio’s 1878 origin story, “all natural” and artisanal cues — targeting adult shoppers who prize authenticity, foodies and entertaining hosts seeking a luxe, easy-to-serve ingredient rather than a mass-market sandwich meat. The label carries health-halo claims such as “All natural (Minimally processed, no artificial ingredients),” “Gluten free,” “No trans fat,” and “Low cholesterol,” and it notes USDA inspection; there is no organic certification or child-focused branding. Processing context: this is a salt-cured, slowly aged meat with only pork and sea salt listed, so it’s a traditionally cured product rather than an additive-heavy industrial sausage. Sensory details emphasize silky, slightly oily mouthfeel, delicate chew and a savory sweet-salty finish; aroma is nutty and aged. Eating ritual often involves arranging thin slices on a board, pairing with crusty bread or fruit, or wrapping around melon or breadsticks for immediate, no-cook entertaining.