June 19, 2023 Rovagnati Showcases Paolo Rovagnati Charcuterie Line

Rovagnati showcases Paolo Rovagnati Charcuterie line and No-Nitrites-Ever Salami line at Summer Fancy Food Show Booth 2619 Italian Pavilion.

Vineland, NJ – Rovagnati, the industry-leading Italian charcuterie brand, is announcing that it will be showcasing its latest line of gourmet charcuterie meats and nitrite-free salamis at the Summer Fancy Food Show. Rovagnati can be found in the Italian pavilion on the third floor at booth 2619. Rovagnati, a proud brand committed to supporting tried-and-true Italian tradition, expands with the addition of the new and luxurious Paolo Rovagnati Line, which redefines premium deli meat.

“We at Rovagnati are thrilled to be highlighting our new Paolo Rovagnati line of meats at SFFS,” says Giovanni Quattrone, CEO of Rovagnati North America. “Our commitment to crafting exceptional flavors and honoring Italian heritage finds its perfect stage at the show and we look forward to sharing that quality commitment with attendees.”

Produced in Italy and sliced in the U.S., the Paolo Rovagnati Line is designed to satisfy a wide range of palates. The delicious cuts in the line include:

• Salame Milano, offering delicate flavor with a fine grain
• Salame Napoli, a lean cut delivering a peppery flavor and coarse grain.
• Hot Soppressata, Italy’s most sought-after salami, with a more intense flavor enhanced with spices like garlic and chili pepper.
• Classic Mortadella, a traditional cut of pork shoulder and throat most often recognized by its bright pink color and pearly white spots.
• Prosciutto Crudo, a dry-cured ham crafted with a mere three ingredients: meat, salt, and air.
• Prosciutto Cotto Classic, Rovagnati’s most beloved cooked ham in all of Italy also known as “Gran Biscotto,” made from fresh pork thighs worked by hand and slowly oven steamed.
• No 1. Salami Sticks, available in three flavors: Hot & Spicy, Classic Mild, and with Smoke Flavor. A perfect way to enjoy this Italian tradition on the go.

The cured products including all three Salamis and the Prosciutto Crudo are available in 3-oz. packages, and the cooked products including the Mortadella and the Prosciutto Cotto are available in 4-oz. packages. The No. 1 Salami Sticks are available in 2-oz. packages.

Since the brand’s formation, the Rovagnati team has prioritized product and process quality. These values are clearly captured in the company’s approach to its supply chain, as the Rovagnati team carefully and rigorously select the meats used in their products and monitor the entire supply chain, while fully respecting the environment, people, and food safety.

Rovagnati strives to give more choices to consumers, which is why their new U.S.-produced salamis are made with an innovative “No Nitrites Ever” technology. This exclusive production method removes nitrites both of artificial and natural origin, guaranteeing a safe product and offering a healthy alternative to traditional cold cuts. The nitrite-free line of salamis includes the delectable Salame Genoa, Soppressata, Hot Soppressata, and Finocchiona. These salamis are also available in mixed antipasti trays with provolone cheese.

Rovagnati’s level of care translates to the high-quality products the brand produces, with each cut designed to provide the consumer with a delectable taste experience. That same level of care has allowed Rovagnati to serve the Italian public for nearly 80 years.

Founded in Milan, Italy in 1943 by Paolo Rovagnati, the premium brand that now bears his name serves to provide a top-quality range of charcuterie that doubles as a celebration of Italian technical know-how. At Rovagnati, a combination of quality, experience, and attention to detail in raw materials translates into a mix of traditional Italian products and new items enriched by innovative flavors and technologies that make the brand stand apart.

The full Paolo Rovagnati Line rolls out to the consumer market in 2023, with the packages being available in over 3,000 U.S. stores initially and growing.

To learn more about the line’s availability, pricing, and historical information, please visit rovagnati.us.

About Rovagnati
Produced in Italy and sliced in the US, Rovagnati’s top-quality range of Italian charcuterie is a celebration of Italian technical know-how. The vision and competence of Founder Paolo Rovagnati led the company to become a leading player and one of the most trustworthy brands in the charcuterie market. This range of “salumi” (Italian for “charcuterie”) aims to accompany its consumers on a journey through the authentic experience of Italian tradition.

Prosciutto Cotto (cooked ham) has its own unique name: “Gran Biscotto”, the most famous and beloved cooked ham in Italy. Along with this product, there are 5 more symbols of Italian tradition: Prosciutto Crudo (dry-cured ham), Mortadella, Hot Soppressata, Salame Milano, and Salame Napoli. Rovagnati: Italian excellence since 1941.

About the Specialty Food Association 
The not-for-profit Specialty Food Association (SFA) is the leading membership trade association and source of information about the $175 billion specialty food industry. Founded in 1952 in New York City, the SFA prides itself on being an organization by the members and for the members, representing thousands of specialty food makers and manufacturers, importers, retailers, buyers, distributors, brokers, and others in the trade. The SFA owns and operates the Fancy Food Shows—which are the largest specialty food industry events in North America—as well as the sofi™ Awards—which have honored excellence in specialty food and beverage annually since 1972. The SFA produces the Trendspotter Panel annual predictions, the State of the Specialty Food Industry Report, Today’s Specialty Food Consumer research, the Spill & Dish podcast, year-round educational programming for professionals at every stage in their business journey, and SFA Feed, the industry’s go-to daily source for news, trends and new product information. Find out more online and connect with SFA on Facebook, Twitter, Instagram, LinkedIn, and TikTok.

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