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Rovagnati S.p.A.

Biassono · Province of Monza e della Brianza · Lombardia

🏡 Tastings & visitsMortadella Bologna IGPProsciutto di Parma DOP

Rovagnati S.p.A. operates from Biassono in Lombardy, where it masters two pillars of Italian cured meat heritage. The house is renowned worldwide for Prosciutto di Parma DOP, a slow-aged raw ham defined by sweetness and restrained salt, and Mortadella Bologna IGP, the iconic cooked sausage with its signature studded fat pattern. The company channels resources toward sustainable growth, placing quality and environmental stewardship at the centre of production. Visitors are welcome to experience these denominations firsthand.

GuidesSpeck, Bresaola, Mortadella, Culatello: Italian Cured Meats DOP IGP Beyond Prosciutto →Emilia Romagna Food Travel: a Guide to Italy's Food Valley →Parma Ham vs San Daniele: What Actually Separates Italy's Two Great Raw Hams →

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What it makes

IGP

Mortadella Bologna

An oval or cylindrical cooked pork sausage with a uniform bright pink cut surface studded with pearly-white fat squares, delicate in taste with no smoky notes.

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Prosciutto di Parma

Uno dei salumi italiani più celebri al mondo, un prosciutto crudo stagionato dal gusto dolce, delicato e poco salato.

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