We think of Italian meats like prosciutto and mortadella as being delicious. But sometimes Italian cold cuts can be highly processed and loaded with fillers. It does not have to be that way. Renowned chef Tommaso Iorio stopped by Tonia's Kitchen to talk about his new partnership with Rovagnati, the Italian meat company which has just launched its new Paolo Rovagnati Line, a range of Italy's finest salumi. Chef Tommaso told Tonia this exception range of meats suits his recipes, palate, and clientele. Iorio says he used the fine Rovagnati line as he prepares charcuterie boards and recipes.
They include:
o Prosciutto Crudo, a dry-cured ham crafted with three simple ingredients: meat, salt, and time.
o Prosciutto Cotto, Rovagnati’s most beloved cooked ham, known in Italy as “Gran Biscotto.”
o Lean, classic Salame Milano, offering a mild flavor with a fine grain.
o Salame Napoli, a peppery salami with a coarse grain.
o Hot Soppressata, Italy’s most sought-after salami, offering an intense flavor enhanced with spices such as garlic and chili pepper.
o Mortadella, most often recognized by its bright pink color and pearly white spots, offering a familiar flavor.
o The Charcuterie Trio (with Prosciutto Crudo, Salame Milano, and Salame Napoli) and the Salame Trio (with Salame Milano, Napoli, and Hot Soppressata), offering a selection of typical Italian specialties for a perfect aperitivo and charcuterie board to share with friends and family.
o Rovagnati recently introduced the No-Nitrates Ever line of salami.
- The full line rolls out in the consumer market in 2023, with packages available in over 3,000 US stores initially and growing.
