Rovagnati

The Beginning

Angelo Ferruccio Rovagnati and his son, Paolo, launched a food company just after WWII came to a close. It was Paolo, though, who would expand the company with the suggestion that they start producing meats. In 1968, he took over the business, and in 1980, he took Rovagnati cooked ham to a new level: Gran Biscotto. He branded that name onto the back of every premium cooked ham so that the world would know quality prosciutto cotto came from Rovagnati. Now, this cooked ham is their flagship product.

Gran Biscotto Italian Ham

Rovagnati handles their ham with special care, which is what makes Gran Biscotto stand out. Once the meat has been seasoned, it is massaged for up to three days, then steamed slowly for 12 hours. To get the final taste and aroma just right, the cooked ham is then left to rest for up to a month! The recipe for their famous Gran Biscotto Italian ham has been the same for more than three decades, because once you reach perfection, why change it?

Other Types of Charcuterie Meats

Over the years, Rovagnati’s line of cooked ham expanded to include 20 different varieties. But Paolo didn’t stop there. In the 1990s, the brand ventured outside of Italian ham and into the vast realm of charcuterie meats. Today, Rovagnati sells all types of Italian meats, including mortadella, salami, bresaola, and pancetta, offering whole, sliced, and cubed varieties. Whether it's antipasto, lunch sandwiches, or full dinners, you can count on Rovagnati meats!