🇮🇹 From Biassono to the world: the Rovagnati story.
Born near Milan in the late 1940s, Rovagnati moved from dairy into charcuterie under Paolo Rovagnati, setting new standards for cooked ham through the 60s and 70s. The 1980s brought Gran Biscotto, the signature prosciutto cotto with the hot-branded rind and a period of rapid growth.
Through the 90s and 2000s the range expanded (mortadella, pre-sliced lines) while production modernised without losing control over quality. In the 2010s the brand went global, reinforced by RovaLab and a clear focus on safety and consistency.
In recent years adding sustainability initiatives and a U.S. facility, all while keeping family at the centre.
Heritage you can taste, reliability you can plan around from Gran Biscotto to Salame Milano and Prosciutto di Parma.
Use code ‘SPECIALS’ at checkout for 10% off throughout November.
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