Italians, whether born in Italy or the United States, love their food, especially its many types of meat and charcuterie. Now Italian charcuterie company and industry leader Rovagnati has launched its new line of gourmet salumi Paolo Rovagnati line in over 3,000 stores in 21 states covering Texas, Midwest and East Coast. The product line features different products for retail (supermarket, specialty grocery stores) for consumers, as well as a food service line for restaurants and chefs.
Rovagnati Launches Charcuterie in USA
Rovagnati produces Italy’s finest Italian cold cuts of cured meat to create an authentic Italian experience. The Paolo Rovagnati line is highly regarded and is one of the most trusted brands in the charcuterie market. Rovagnati hams and salamis are the secret ingredients for creating premium quality charcuterie boards, sandwiches, sliders, and more.
In February, Giovanni Quattrone joined as the CEO of the U.S. branch of Paolo Rovagnati based in Vineland, New Jersey.
“We will focus on leveraging the market,” explains Quattrone. “For me, to join this company was a no-brainer. This brand is known in Italy, and when I left Italy 15 years ago, I lived in different countries and would look for where their products were sold. I am thrilled we can offer them in the U.S. now.”
With Quattrone at the helm, the most important goal is that the product sold in Italy is replicated here in the U.S. with the same care. “We want to be the top in class in terms of product. We want to give the American people who have purchased our product the same experience they could have in the center of Rome or Milano. That’s the mission of the family and everyone who is part of the Rovagnati team.”
The company, with solid leadership, brings authentic Italian products that Americans prefer for retail and a broader line and offerings for food service. The Hot Soppressata is a favorite in the U.S. market, as well as many other products that follow the traditional Italian process. including Prosciutto, Mortadella, Salami, and a mix of cooked or raw products.
“I would say a blend of tradition and the best that we offer in Italy with particular recognition for the taste of the American public would describe our line. We have the privilege of working with several of the best chefs in Italy to develop our top-line products. So, we try to make sure that each of the products from here is the top level to satisfy and retain all the consumers,” says Quattrone.
“What sets us apart from the others is the big difference in the taste. It is something you can feel when you eat it, and this experience is unique. Now, how to arrive today is part of magic. It is connected with tradition and care for detail since it starts with the selection of the meat. The treatment that the experience is connected with aging is also a big part of the process. Our mission is to make sure that the product is so great that our consumers become consumers forever.”
Rovagnati is committed to supporting tried-and-true Italian tradition, prioritizing product and process quality, which results in high-quality products. Rovagnati’s top-quality charcuterie is a celebration of Italian technical know-how. Rovagnati’s American production plant imports the meat produced and imported from Italy, then cut and package it for U.S. supermarket and food service distribution. Rovagnati applies rigid quality controls throughout the entire supply chain to guarantee maximum food safety and ensure top quality.
“The factory in New Jersey has been built with the same technology we used in Italy with the same machinery, freezers, and equipment. Some of the technology here is top in class in the market, especially in the highly competitive Italian market,” explains Quattrone.
There is one part of the factory called the white room where no germ microbe can be found. The team members cover their heads, shoes, and hands, and everything is sterilized. All processes ensure that the products that enter the line will become contaminated by anything that could deteriorate or shorten their shelf life.
The new and luxurious Paolo Rovagnati Line redefines premium deli meat and includes:
- Salame Milano: A classic with a delicate flavor and unique spice blend
- Salame Napoli: Lean with a peppery and Smokey flavor
- Hot Soppressata: Italy’s most sought-after salami with a spicy flavor
- Classic Mortadella: A traditional cut of pork shoulder and throat most often recognized by its bright pink color and pearly white spots.
- Prosciutto Crudo: is cured for a minimum of 14 months and this dry-cured ham crafted with just three ingredients of meat, salt, and time.
- 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.
“We plan to continue with this growth because an increasing number of Americans have started to recognize the quality of this product. Our customers are becoming our ambassadors, sharing this product with their family and friends, because they like other people to taste the quality of what they have experienced,” he says. “They start usually using this charcuterie board at the beginning of lunch and dinner, or even for sharing some social times pairing with wine or a good beer.”
Rovagnati has developed a trio pack with three different fresh charcuterie meats: Prosciutto Crudo, Salame Milano, Salame Napoli and a Salami trio with three different fresh charcuterie meats that will be unique. It comes with a full patent, is in process, and will be the first product in the U.S. market without nitrates. This will be a big trend during the second semester of this fiscal year.
Founded in Milan, Italy, in 1943, Rovagnati boasts a rich Italian history spanning 80 years. It combines quality, experience, and attention to detail in raw materials enriched by innovative flavors and technologies.
Paolo Rovagnati, the founder, was highly recognized in the Italian market as the one that used to choose personally every pork leg. Then he developed this special technique of taking away the bone and treating and cooking with steam, the product and aroma making the product that made the company famous. After that, the company enlarged the range so that today, with the Prosciutto Crudo, it was the birth of the Gran Biscotto, the No. 1 Prosciutto Cotto in Italy.
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“We completed the range with the same passion and attention to detail as all the other kinds of salumi. The second generation took over some years ago, and now they are fully involved in the work.”
Rovagnati is also open to partnerships and business opportunities. “I really believe that is a sector that will grow at this moment at double digits. We are in the 25 percent growth for the segment is an excellent price offering opportunity for good margin for the retailer and the food service that will decide to embrace this opportunity for the U.S. market,” says Quattrone.
For more information about availability, pricing, recommended wine pairings, and historical information, visit rovagnati.us.
