Cheese and Charcuterie · Biassono, Lombardy
Rovagnati
Lombardy family producer behind Gran Biscotto, a benchmark Italian cooked ham.
- Founded
- 1941
- Founded by
- Ferruccio Rovagnati, Paolo Rovagnati
- Based in
- Biassono, Lombardy
Making it since
1941
Their story
Rovagnati started in Biassono, north of Milan, where Ferruccio Rovagnati and his son Paolo began by making butter and cheese. In the 1960s Paolo talked his father into trying salumi, with a focus on prosciutto cotto, and he took over the business in 1968.
In the early 1970s Paolo created Gran Biscotto, a premium cooked ham. It got its name from his wife Claudia, who tasted it and declared it more than a mere biscotto. The company remains Italian and family-run.
How it's made
For Gran Biscotto, pork legs are selected and boned by hand, then massaged with a private blend of herbs and spices for up to 72 hours. The hams are steamed slowly for about 12 hours, rested for up to four weeks, and branded with the Gran Biscotto name.
Why we carry them
We slice Gran Biscotto for anyone who thinks cooked ham is ordinary. It is tender, delicately seasoned, and great on a simple panino.
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