Our Branches

From Italy to international markets, Rovagnati’s locations form a network that supports the company’s production, distribution, and growth worldwide.

Italian Production Facilities

Biassono

Piazza Paolo Rovagnati, 1 - 20853 Biassono (MI)  
Tel.: +39 039 27.52.000 
Rovagnati’s first production facility dedicated to Cooked Ham, the heart of the historic production of Gran Biscotto.

Villasanta

Viale Monza, 9 – 20852 - Villasanta (MB)  
Tel.: 039 20.57.01 
This plant is not only the logistics hub but also the slicing department and the production and curing areas for salami. 
 

Arcore

Via Monte Rosa, 127 – 20862 - Arcore (MB)  
Tel.: 039 61.81.01 
The plant dedicated to the production of ready meals, breaded products, and part of the snack range. 


 

Faenza

Via Luigi Galvani, 26 – 48018 - Faenza (RA)  
Plant dedicated to the production of mortadella in a variety of sizes and recipes. 

 

Sala Baganza

Via S. Vitale, 29 – 43038 - L. P. San Vitale (PR)  
One of Rovagnati’s two plants dedicated to the production and curing of dry-cured ham, including both traditional cured hams and PDO Parma Ham.

Felino

Via G. Garibaldi, 16 – 43035 - Felino (PR)  
One of Rovagnati’s two plants dedicated to the production and curing of dry-cured ham, including both traditional cured hams and PDO Parma Ham. 
 

International Production Facilities

Rovagnati North America LLC

200, Vesey Street, 24th Floor - NY 10281  
tel: (646) 374-1992  
The Rovagnati North America facility combines Italian quality and tradition with the preferences of the American market, producing premium cured meats locally through dedicated slicing and curing facilities.