SALAMI
Regional recipes,
natural aromas and selected spices
MORTADELLA
High-quality ingredients and
recipes perfected over time
PROSCIUTTO
Artisan workmanship,
selected meat and long aging process
THE AUTHENTIC ITALIAN CHARCUTERIE
We are an historical, Italian cured-meat maker importing the finest, Italian charcuterie in the US since 2016. Our cured meats are all produced in Emilia-Romagna, the Italian region known as the home of Parma ham and mortadella. After the tasty cured meats arrive in the USA, they’re locally sliced and packaged, ready to bring a rich Italian tradition to your home.
The easy to open trays make it effortless to savor authentic Italian charcuterie. Our offer includes Italian specialties such as a selection of traditional salami, mortadella, Italian prosciutto, speck, and pancetta.
Italian charcuterie for your recipe
What is the best way to savor Italian charcuterie? Choose the finest, tasty cold cuts for a perfect cheese and charcuterie board! Italian charcuterie is also a great addition to original dishes. Try our penne with pepper cream and Italian ham recipe. A match made in heaven? We think so!
SALAME
Regional recipes,
natural aromas and selected spices
MORTADELLA
High-quality ingredients and
recipes perfected over time
PROSCIUTTO
Artisan workmanship,
selected meat and long aging process
AUTHENTIC ITALIAN CHARCUTERIE
We are an historical, Italian cured-meat maker importing the finest, Italian charcuterie in the US since 2016. Our cured meats are all produced in Emilia-Romagna, the Italian region known as the home of Parma ham and mortadella. After the tasty cured meats arrive in the USA, they’re locally sliced and packaged, ready to bring a rich Italian tradition to your home.
The easy to open trays make it effortless to savor authentic Italian charcuterie. Our offer includes Italian specialties such as a selection of traditional salami, mortadella, Italian prosciutto, speck, and pancetta.
Italian charcuterie for your recipe
What is the best way to savor Italian charcuterie? Choose the finest, tasty cold cuts for a perfect cheese and charcuterie board! Italian charcuterie is also a great addition to original dishes. Try our penne with pepper cream and Italian ham recipe. A match made in heaven? We think so!
OUR HISTORY
A small provincial salami shop, five brothers with one mission: to bring the best Italian cold cuts to your table. Thus, Veroni was born in 1925 in the heart of Emilia-Romagna. Today, like then, we are guided by love for good food, respect for tradition, passion for quality and attention to new food and nutrition trends.
OUR HISTORY
A small provincial salami shop, five brothers with one mission: to bring the best Italian cold cuts to your table. Thus, Veroni was born in 1925 in the heart of Emilia-Romagna. Today, like then, we are guided by love for good food, respect for tradition, passion for quality and attention to new food and nutrition trends.
enjoy the italian aperitime
Try out our brand-new line “Party tray”: four delicious combinations of Veroni’s charcuterie with cheese, olives, breadsticks, almonds, and dried fruit to taste the real Italian aperitivo.
ENJOY THE ITALIAN APERITIME!
Try out our brand-new line “Party tray”: four delicious combinations of Veroni’s charcuterie with cheese, olives, breadsticks, almonds, and dried fruit to taste the real Italian aperitivo.
FOR YOUR HEALTH
Veroni complies with the strict international voluntary standards BRC and IFS that verifies all the sanitary aspects of food production.
DAILY CONTROLS
CERTIFICATIONS
FACILITIES
our News
Let’s get to know Kelsey Bassett: the face behind The Board Loon
Turning a hobby into a successful side business? Let’s get to know Kelsey Basset: the face behind The Board Loon
Sparkling wine and charcuterie boards: the perfect combination for a toast!
Bubbles never go out of style. Sparkling wine and charcuterie boards are the perfect combination for a toast.
Parma: where the joy of living meets gastronomy and history
Parma: where the joy of living meets gastronomy and history. Discover all of its specialties from the starters to the second courses
