Launch of 'Prosciutto Castello': 14-Month Aged Ham Crafted with Traditional Italian Techniques
Key facts
- Launch of 'Prosciutto Castello': 14-Month Aged Ham Crafted with Traditional Italian Techniques
- Kyodo International has launched the sale of Molinaro's 'Prosciutto Castello' from Austria. The ham is aged for 14 months using traditional Italian methods in the local Austrian environment and holds a high-quality reputation with five consecutive DLG gold medals.
- Source: PR Times
- Date: June 4, 2026
Direct answer
Kyodo International has launched the sale of Molinaro's 'Prosciutto Castello' from Austria. The ham is aged for 14 months using traditional Italian methods in the local Austrian environment and holds a high-quality reputation with five consecutive DLG gold medals.
- Citation
- Launch of 'Prosciutto Castello': 14-Month Aged Ham Crafted with Traditional Italian Techniques (June 4, 2026), PR Times
- Source
- PR Times
- Date
- June 4, 2026
Kyodo International has launched the sale of Molinaro's 'Prosciutto Castello' from Austria. The ham is aged for 14 months using traditional Italian methods in the local Austrian environment and holds a high-quality reputation with five consecutive DLG gold medals.
📋 Article Processing Timeline
- 📰 Published: June 4, 2026 at 18:00
- 🔍 Collected: June 4, 2026 at 09:23
- 🤖 AI Analyzed: June 4, 2026 at 09:27 (3 min after Collected)
Amidst ongoing supply concerns for Italian prosciutto, Kyodo International has launched the sale of Molinaro's 'Prosciutto Castello' in Austria, which preserves traditional Italian production techniques.
Features of Prosciutto Castello
[Molinaro Brand]: A brand based in Villach, Austria, near the Italian border, that specializes in pork products such as prosciutto and salami, utilizing traditional methods inherited from Italian artisans. Its quality is highly acclaimed through numerous awards in international quality competitions, including those organized by the German Agricultural Society (DLG).
[Commitment to the Product]: Villach, located in southern Austria between the Alps and the Adriatic Sea, provides an ideal environment for aging prosciutto where cold, clear mountain air meets humid air. Over 35 years ago, prosciutto production began at Treffen Castle, leveraging the local climate and traditional methods inherited from Italian artisans. The name 'Castello,' meaning 'castle' in Italian, is derived from this history.
Only carefully selected pork raised in limited regions is used as a raw material. In particular, thigh meat with an excellent balance of lean meat and fat is selected, and sea salt is carefully rubbed in by hand one by one, followed by a slow aging process. The aging state is managed using a traditional method of checking with horse bones.
It has a mellow and elegant flavor. Features include a subtle sweetness and a rich aroma reminiscent of nuts and chestnuts. Thin slicing highlights the delicate umami and aroma of the fat. It is recommended not only as an appetizer or paired with cheese but also as an ingredient for dishes such as pasta and risotto.
Additionally, 'Prosciutto Castello' has won the DLG Gold Medal for five consecutive years from 2021 to 2025.
[Product Specifications]
1. Prosciutto Castello (Whole): Approx. 5.5 kg x 2/case
2. Prosciutto Castello (Matonella): Approx. 5.0 kg x 3/case *Bone removed and shaped for easy machine slicing.
Features of Prosciutto Castello
[Molinaro Brand]: A brand based in Villach, Austria, near the Italian border, that specializes in pork products such as prosciutto and salami, utilizing traditional methods inherited from Italian artisans. Its quality is highly acclaimed through numerous awards in international quality competitions, including those organized by the German Agricultural Society (DLG).
[Commitment to the Product]: Villach, located in southern Austria between the Alps and the Adriatic Sea, provides an ideal environment for aging prosciutto where cold, clear mountain air meets humid air. Over 35 years ago, prosciutto production began at Treffen Castle, leveraging the local climate and traditional methods inherited from Italian artisans. The name 'Castello,' meaning 'castle' in Italian, is derived from this history.
Only carefully selected pork raised in limited regions is used as a raw material. In particular, thigh meat with an excellent balance of lean meat and fat is selected, and sea salt is carefully rubbed in by hand one by one, followed by a slow aging process. The aging state is managed using a traditional method of checking with horse bones.
It has a mellow and elegant flavor. Features include a subtle sweetness and a rich aroma reminiscent of nuts and chestnuts. Thin slicing highlights the delicate umami and aroma of the fat. It is recommended not only as an appetizer or paired with cheese but also as an ingredient for dishes such as pasta and risotto.
Additionally, 'Prosciutto Castello' has won the DLG Gold Medal for five consecutive years from 2021 to 2025.
[Product Specifications]
1. Prosciutto Castello (Whole): Approx. 5.5 kg x 2/case
2. Prosciutto Castello (Matonella): Approx. 5.0 kg x 3/case *Bone removed and shaped for easy machine slicing.
FAQ
Where is Prosciutto Castello manufactured?
It is manufactured in Filach, southern Austria, near the Italian border.
What is the aging period for Prosciutto Castello?
It is aged for 14 months.
What kind of quality evaluations has it received?
It has won the gold award for five consecutive years from 2021 to 2025 at the food quality competition hosted by the German Agricultural Society (DLG).
What are the characteristics of the product?
It features a smooth and refined taste, a subtle sweetness, and a rich aroma reminiscent of nuts and chestnuts.
What are the main product specifications?
There are two types: whole (approximately 5.5 kg x 2 per case) and matonella (approximately 5.0 kg x 3 per case), which is boneless and machine-sliced for convenience.