We promote proper nutrition, while conducting ongoing research and applying technological innovation to please the palate. Our research and development activities are committed daily to improving the nutritional quality of our charcuterie, offering a range that is also suitable for those who have to live with special dietary needs.
Since 2020, we are partner of Italia del Gusto - La Gastronomia di Marca, the first consortium of Italian companies in food and wine industry, whose members are selected for the quality and prestige of their products, and for the importance of the brand. Thanks to the valuable collaboration with Italia del Gusto, we are available on the Ocado channel with our charcuterie line Paolo Rovagnati.
We are attentive to the needs of people with celiac disease. Our charcuterie lines I Firmati and Affettati Rovagnati, the recipes of Le Panatine line and Rovagnati ham cubes are gluten-free and Spiga Barrata certified.
For our celiac customers, the mark is an immediately identifiable symbol of safety and suitability. Upon subscribing to the programme, AIC testing of the suitability of the products is provided and this suitability is now shown on the food product label.
The Spiga Barrata brand is owned by the AIC - Italian Celiac Association.
The AIC Handbook also includes several references from the Gran Biscotto, Borgo Rovagnati, Snello Rovagnati, 4YOU brands and many of our Cooked Ham slices reserved for the Gastronomy Market.
We are committed to improving the nutritional quality of our charcuterie. That's why in 2017 we launched Naturals, a range of cured meats with 100% natural ingredients sold in Europe and the United States. The brand's plus points are:
• 0% antibiotics - pigs raised free of antibiotics from birth
• 0% added nitrites
• 0% milk proteins
In 2018 we also eliminated plant-based nitrites.
Read more about our nitrites and nitrates elimination project
We promote proper nutrition and we want to provide a better nutritional balance.
With Rovagnati Snello, we have reduced the fat content of our charcuterie and work constantly to improve its nutritional quality.
The line’s relaunch will include a further reduction in fat (-2% in GranCotto; -60% in GranCrudo and GranSalame; -1.5% in Turkey Rump; -1% in Chicken Breast).
We are sensitive to the dietary needs of all our customers. At RovaLab, our accredited in-house laboratory, we carry out targeted analyses aimed at detecting the presence of allergens, including milk proteins.
All our cured meats are lactose and milk product-free, and our production plants are all lactose-free (except for Arcore, where ready-to-eat products and snacks are made).
For those who are allergic or intolerant to milk derivatives we recommend the purchase of sliced meats in packaging that specifies "without milk derivatives".
With the Rovagnati Less Salt line, we have reduced the salt content of our cured meats. The line is dedicated to those prefer to reduce their salt intake without sacrificing pleasure and taste.
The Fine Ham, Mortadella, and Roast Chicken from the Rovagnati Less Salt line contain 25% less salt than their counterparts in other lines.
To determine the difference in salt content between the Fine Ham and Mortadella products, we used the information on the Alimentinutrizione.it website (foodstuffs: "Fine Ham" and "Mortadella Bologna PGI"); for the Roast Chicken product, we took an average of the products in the same category (roast chicken breast/baked chicken breast) available on the market, as shown in the tables on the Rovagnati.it website.
This improvement in nutritional profile was made possible by the continuous research and technological innovation that has always been a pillar of our company.
