Who we are
Getting to know Veroni – Based in the small town of Correggio, Italy, in the Emilia-Romagna region, we offer genuine Italian-made products, including prosciutto, salami, mortadella, and other fresh, cured meats and packaged products to our consumers. Founded in 1925 by the five Veroni brothers, in 2016 the fourth generation of our family established our first United States headquarters in Logan, New Jersey, bringing our authentic Italian charcuterie to the US consumer.
Guaranteeing quality and authenticity, we preserve each product’s freshness by importing 100% Italian-made salumi that is both locally sliced and packaged in compliance with US strict food safety requirements at the Logan, New Jersey facility. Now with over 40 distinct products available in grocery stores nationwide – including pre-sliced cured cuts, pre-made cheese & charcuterie boards, and snacks – the Veroni brand has evolved into an international sensation while continuing to hold to our values of tradition, artisanal techniques, and history passed from generation-to-generation.
The passion for what we do is the secrets of Veroni’s success.
Our story started in a grocery shop run by five brothers located in Correggio, a small town in the heart of the Emilia-Romagna region of Italy. Within the walls of their first shop Fiorentino, Francesco, Paolo, Adolfo, and Ugo Veroni made the decision to expand their family business of salami production, founding F.ll Veroni (Veroni Bros) in 1925. Over the period of only a few years, we were able to establish ourselves as a touchstone within the Italian market.
Today, we are the fourth generation of the family at the helm, continuing to evolve the company into a modern entity using advanced technologies and practices. Here at Veroni, we continue to invest in projects that are focused on constant improvement, the pursuit of excellence in quality and finding a balance between upholding artisanal tradition and technological innovation.
From the Italian Food Valley to the US
Our cured meats are produced in Emilia-Romagna, a large Italian region set between the Po River, the Adriatic Sea, and the Appennino Mountains that form Italy’s backbone. The area has a distinctive microclimate suited to aging cured meats, such as salami e prosciutto. A region devoted to agriculture and farming, Emilia-Romagna is famous for its local food products and a rich culinary tradition: for these reasons it is widely known as the Italian food valley. Cured meat production has a long history that is rooted in Roman times. Recipes and techniques to produce tasty, full-flavored products have been passed for centuries. The salami makers’ expertise along with the sourcing of high-quality ingredients and Emilia-Romagna’s ideal climate truly make the difference when you savor authentic Italian cured meats.
High-Pressure Processing (HPP) ensures products safety
All our products shipped to the US are HPP treated.
High-Pressure Processing (HPP) is a method of food processing where the product is packaged under a vacuum in a flexible container and is loaded into a high-pressure chamber filled with pressure-transmitting water. The water in the chamber is pressurized with a pump, and this pressure is transmitted through the package onto the food itself. This pressure inactivates most vegetative bacteria, retains food quality, maintains natural freshness, flavor, and texture, and extends the shelf life of each product. HPP is an all-natural, clean, and environmentally friendly technology.
Utilizing HPP, an all-natural, clean, and environmentally friendly technology kills bacteria that can cause spoilage or foodborne illnesses and eliminates the risk of various foodborne pathogens without a loss of sensory quality or nutrients as no heat is utilized in the process.
Find out more about our products here