Rovagnati US

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Italy's #1 prosciutto and 100% nitrite-free cured Italian meats are now available in the US!

Rovagnati was founded in 1962 by Paolo Rovagnati, who made Rovagnati a world renowned name, brand and market leader for fine prosciutto and deli meats. Rovagnati is celebrated for our commitment to quality and the elimination of nitrates in our cotto “cooked” meat products. Rovagnati is a market leader in Italy, growing market share in European countries, and is now available in the United States.

10/02/2026

Fall brings a new set of flavors to the table.

Ripe figs with Salame , crisp apple with Hot Soppressata, and juicy pear with Mortadella Classic—three seasonal pairings that balance sweet, savory and spicy in every bite.

Save this for your next tagliere.

09/28/2026

The first boards of fall are starting to look a little more generous.

Rovagnati chubs make it easy to build one your way: slice a mix of salami, add ripe fruit, a creamy cheese, nuts and something crisp, then bring it all to the table.

Italian recipes, made in the U.S. and ready for a season of aperitivo.

09/22/2026

There’s a reason Prosciutto Cotto is such an Italian favorite.

Rovagnati Prosciutto Cotto Classic is made from selected fresh pork thighs, worked by hand and slowly oven-steamed for a tender texture and delicate, balanced flavor.

Serve it on its own, or layer a few generous slices into a warm croissant with cheese for an easy breakfast or lunch. Featured here in a warm croissant from our collaboration with .

Produced in Italy and sliced in the U.S.

09/18/2026

Across Emilia-Romagna, Lombardy and Piedmont, Coppa is a familiar part of the Italian table.

Made from 100% Italian pork, it’s salted, seasoned with spices and aged for at least 60 days, allowing its rich flavor and signature marbling to fully develop.

Thinly sliced, it’s especially good with crusty bread, ripe figs, cheese and a glass of wine—a spread made for aperitivo.

09/14/2026

Salame Felino is unmistakable once it’s sliced: ruby-red meat, generous white marbling, and pepper running through every slice. It has a mild, delicate flavor and a character all its own.

Serve it simply with cheese, rustic bread and a glass of Lambrusco. And when it comes to slicing, tradition has its own little ritual: a sharp knife, a 60° angle, and slices about as thick as a peppercorn.

09/09/2026

Football season calls for a good sandwich lineup.

Buttery brioche buns, generous layers of Rovagnati salumi, cheese and a few simple toppings, easy to make, even easier to pass around when everyone’s watching the game.

What’s going in yours?

09/04/2026

This Labor Day, salami is on the menu. With National Salami Day falling on the same weekend, we’re spotlighting five Rovagnati favorites, each with its own flavor, texture and distinctive profile.

Swipe through to discover the Rovagnati salami selection and tell us which one you’d pick first.

09/03/2026

Three flavors. One easy way to bring a little Italian tradition to the table

Rovagnati Chubs are made in the U.S.A. from Italian recipes and ready to slice for aperitivo, charcuterie boards, or an impromptu gathering with friends.

Shelf-stable, gluten-free, and made with no nitrites ever—no refrigeration needed.

Which one are you slicing first: Genoa Salami, Hot Soppressata, or Finocchiona?

08/28/2026

Four salumi, four distinct personalities. Each one brings something different to the table. Prosciutto Cotto keeps it smooth, Prosciutto Crudo is the classic, Mortadella brings the charm, and Hot Soppressata adds the heat.

Swipe through to discover your Rovagnati favorite

08/27/2026

Address

2290 WEST OAK Road
Vineland, NJ
08360

Website

https://www.rovagnati.us/

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