Just after the end of the Second World War, Angelo Ferruccio Rovagnati decided to produce food with his son, Paolo, who left his studies to put his heart and soul into the family’s business.
At the height of the economic boom, Paolo convinced his father to produce charcuterie. He was convinced that by studying and introducing new production methods they could achieve high quality meats even in the cooked ham category, which used to be considered an inferior product.
With this vision in mind, Paolo Rovagnati constantly improved products and invented new machinery and techniques. His insight into marketing, production and processes led Rovagnati to become a nationally recognized business while maintaining its identity as a Brianza-based company.
The company offers a wide assortment of Italian charcuterie products, both for the deli counter and the self-service sector, all made respecting the highest quality standards and traditions.
Rovagnati’s core product is the Gran Biscotto. Only the best legs of pork are massaged, seasoned following a secret recipe, and steamed. This process brings together tradition and advanced technology solutions to ensure maximum quality, whilst offering the consumer a healthy product with a superior taste. Gran Biscotto represents the best-selling item in the overall Italian charcuterie market and registers the highest brand awareness.
Rovagnati provide the best cold cuts respecting Italian tradition, selecting the best ingredients and ensuring the highest food safety for customers and consumers.
Did you know
Rovagnati has developed a specific program - Rovagnati Qualità Responsabile - that guarantees good practice in farming and animal welfare by ensuring an audited supply chain.