Rovagnati,a charcuterie company committed to preserving Italian traditions, introduced its latest culinary innovations: No-Nitrites-Ever Salami Line and Antipasto Italiano Trio. With a strong focus on providing consumers with exceptional choices, Rovagnati continues to expand its range of premium, nitrite-free cured meats, capturing the hearts and palates of food enthusiasts worldwide.
Crafted with passion at Rovagnati's US factory, the No-Nitrites-Ever Salami Line uses selected noble cuts of meat, following a USDA-approved Italian curing and fermentation method. This process enhances the natural development of good mold, essential for the salami's aromatic profile. The long and slow curing ensures a high-quality product that maintains the authentic flavors synonymous with Rovagnati's heritage.
The new Rovagnati No-Nitrites-Ever Salami Line includes an array of flavors that blend Italian tradition with US production:
Rovagnati Antipasto Italiano Trios:
- No-Nitrites-Ever Genoa Salami, Hot Soppressata, and Provolone Cheese
- No-Nitrites-Ever Genoa Salami, Prosciutto Crudo, and Provolone Cheese
- Genoa Salami (Salame Milano): Loved for its mild flavor and delicate aromatic notes
- Soppressata (Salame Napoli): Beloved for its savory blend of garlic, spices, and coarse grain.
- Hot Soppressata: Renowned for its bold, robust heat and distinctive flavor profile.
- Finocchiona: Characterized by the delightful taste of fennel seeds and a medium-firm texture.
The new No-Nitrites-Ever salamis, proudly made in the US, are the result of innovative technology that removes nitrites of both artificial and natural origins, providing a safe and healthier option for consumers seeking a guilt-free indulgence. Each cut is thoughtfully designed to offer an unforgettable taste experience, showcasing Rovagnati's nearly 80 years of expertise in serving the Italian public.
