Rovagnati Salumi For Every Day Plus Easy Entertaining - The Nibble Webzine Of Food Adventures Rovagnati Salumi For Every Day Plus Easy Entertaining
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods

Also visit our main website,

Rovagnati Salumi For Every Day Plus Easy Entertaining

Rovagnati, a venerable Italian producer of salume, has brought its premium cold cuts to the U.S.—and they’re nitrate-free.

Rovagnati uses an innovative and exclusive technology that removes nitrates and nitrites, providing a healthier option. That makes the brand better for you, worthy of your family and your guests.

Rovagnati, which remains a family business, was begun in 1943 in Milan, Italy. Paolo Rovagnati’s vision was to create inventive meat products that raised the quality of salume in Italy.

His vision has certainly come to pass! We’re so pleased with the two different trios we purchased for entertaining:

  • Salami Trio: Salame Milano, Salame Napoli, Hot Sopressata
  • Antipasto Trio: Prosciutto Crudo, Salame Milano, Salame Napoli
    Plus, there are individual packages of:

  • Finocchiona
  • Genoa Salami (Salame Milano)
  • Soppressata (Salame Napoli)
  • Hot Soppressata
    There’s more about these below, but suffice it to say that our guests have not been shy about devouring them to the last slice.

    We’ve come to love them so much that we now regularly enjoy them for lunch on homemade hero sandwiches.

    Check in your local market for the products, or head to the company website for more information.

    A word about nitrates and nitrates:

    Cured meats (bacon, ham, hot dogs, sausage, etc.) contain the chemical preservatives sodium nitrate and/or sodium nitrite. Sodium nitrate is added to preserve and enhance a meat’s flavors and shelf life (it protects against the growth of bacteria).

    When nitrates break down through cooking, digestion, or other means, they form nitrites, which are potential carcinogens.

    Manufacturers and the USDA claim that the level of nitrates/nitrites is too low to cause problems. But there is enough of a controversy that it makes some people wary of ingesting nitrates and nitrates. They’ve given up hot dogs and other cured meats.

    Some brands have created products that are free of nitrates and nitrates. We’re fans of Berkshire ham, for example.

    Rovagnati has you covered in the salume department, with Genoa salami, prosciutto, and soppressata that are hormone-free.

    Salume refers to artisan craft meats. It’s a broad category similar to the French term, charcuterie.

    Salumi refers specifically to cured or preserved pork products.

    Salami, the word most familiar to Americans, is a cured meat product that is made up of ground pork and shaped in a casing.

    There are many different types of salami, but they all start out the same way:

    The meat is minced, seasoned to the salumiere’s (the salami maker’s) style, and packed into a casing. It is then cured over time to develop and mature its flavors.

    Salami is produced with different flavor profiles, depending on the seasonings that are mixed in before curing. There are numerous regional varieties. Just a few:

  • Genoa, from the Genoa region of Italy, is a medium grind, garlic-heavy salami that’s easily found in the U.S.
  • Felino, from a commune in the province of Parma in the Emilia-Romagna region. It’s rich with peppercorns and wine but minimally spiced and slow-aged to bring out a sweet flavor.
  • Finnochiona, from the Tuscany region, spiced with fennel (finocchio in Italian) instead of pepper.
  • Milano, from Milan, is finely ground and seasoned with garlic, wine, and black pepper.
  • Napoli, from Naples, is a fine to medium grind, with a mild flavor.
  • Soppressata is made in different regions, and the styles vary from sweet to salty to spicy, with seasonings that vary from basil to fennel to garlic to oregano. Rovagnati makes a hot soppressata seasoned with red pepper flakes.


    Packages Of Rovagnati Italian Salume (Charcuterie)
    [1] One package makes a nice board for four, and two packages serve eight people (photos #1 through #4 © Rovagnati S.p.A).

    Italian Charcuterie Platter
    [2] Ready for guests!

    A plate of prosciutto and cheese with bread and green olives.
    [3] A light lunch.

    A wood serving board laden with salume, Italian charcuterie.
    [4] Salumi with Gorgonzola cheese and a drizzle of honey. Gorgonzola is also a product of the greater Milan area.

    Italian Hero Sandwich
    [5] We can pile an entire package onto a crusty hero roll (photo © St. Pierre USA | Facebook).


    *Prosciutto is the Italian word for ham. Prosciutto crudo is cured, normally in salt for a few weeks. The salt draws out blood and moisture, which prevents bacteria from entering the meat. It is then air-dried and aged. Cotto means cooked. Prosciutto cotto is a ham that has been brined and steamed.



    Please follow and like us:
    Pin Share

    Comments are closed.

    The Nibble Webzine Of Food Adventures
    Follow by Email

    © Copyright 2005-2023 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.