Prosciutto Cotto ’60.

Cotto ’60 is crafted for the finest Italian delicatessens. A unique cooked ham—one of the jewels of our production—offering a delicate taste in perfect balance between sweet and savory notes. Visually, Cotto ’60 has a lovely rosy color and well-distributed fat that melts in your mouth, with the perfect level of moisture. What makes it special is the manual arterial salting and the complete absence of refined sugars and flavorings, whether natural or artificial. Instead, we use delicious honey and a slow-cooked spice blend. In 2011, Gambero Rosso magazine named Cotto ’60 Italy’s Best Cooked Ham, and in 2021 it was awarded Top Italian Food.

Read the Gambero Rosso article

A Unique Cooked Ham

Its name is a tribute to the 1960s—a time when people still shopped at neighborhood delis, often just downstairs. It was also the era of the “cotto nella latta” (ham in a tin), first produced in Italy by Grandfather Franco, up until the early 1980s. We drew inspiration from that product: Cotto ’60 takes 21 days to produce, and after cooking, it is left to rest so it can mature fully—just like the ham once matured in tins.

How We Make Cotto ‘60

We treat this ham the way it was once done, starting with manual arterial salting. The product is left to rest for several days. This slow maturation gives Cotto ‘60 its extraordinary tenderness. Another notable feature—unique in the Italian market—is the total absence of flavorings, natural or artificial: This is a real guarantee of wholesomeness. We believed that, to be clear and simple, we had to remove any doubt: NO FLAVORINGS. NO SUGARS. Cotto ‘60 contains no aromas only spice infusion. It also contains no sugars: no dextrose, no sucrose. We use honey to provide natural roundness and sweetness.