After the war, Angelo Rovagnati decided to become a wholesale trader in butter and cheese. These early steps as a company, with his son Paolo at his side, convinced him to follow the salami route. Cooked ham was still seen as an inferior product at this time, but by researching and experimenting with new production methods Rovagnati achieved high quality, and this meant growth. In 1985 his company was producing 20 types of cooked ham, alongside pancetta (also in a lean version), and then came the Gran Biscotto brand. In 1990 he purchased a typical pig farm to ensure full control of ingredients, and sliced meat in trays appeared. 2002 was the year of the Panatine and the Gusto & Benessere line. Since 2006 the company has been ageing prosciutto crudo (riserva and prime) as well as producing cured meats and cheeses. The original factory in Biassono, in the province of Milan, is now joined by other plants in Arcore, Villasanta and Faenza. Today Rovagnati exports to many European and non-European countries.
