Rovagnati No-Nitrites-Ever Salami Line and Antipasto Italiano Trio
The new salami line was developed with technology that removes nitrites of both artificial and natural origins
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.
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