Veroni is opening the floodgates on protein innovation and adding a new line of Italian panini to its host of products. Available in three variants of cold cuts—mild salami, spicy salami, and prosciutto—the new line is rich in protein and calcium without compromising taste. Veroni also added the element of convenience to the line by streamlining its preparation time for consumers to just 20 seconds in the microwave or 3 minutes in a sandwich press.
"Simplicity, simplicity, simplicity: This is the philosophy that has guided us in creating the Panino Italiano line,” said Antonio Corsano, CEO of Veroni USA. "A no-frills panini that we prepare with just bread, cold cuts, and cheese, just how Italian consumers love to enjoy it. We have studied the first three references of the line to satisfy all palates, ensuring the taste and quality of the best cold cuts 100% made in Italy combined with a bread inspired by pizza and the strong taste of provolone cheese.”
Veroni initially debuted the American-friendly line last January at Winter Fancy Food Show. According to a press release, Veroni has a strong interest in the pre-sliced segment, which in 2018 led Veroni USA’s turnover to over $18 million thanks to products like Salame di Parma Slim, Prosciutto Italiano, Il Trio Salami, Salame Milano and Salame Calabrese—all available in 4 oz packages.
"The U.S. market for savory snacks continues to grow and, at the same time, American consumers are showing increasing interest in quality, simple, and healthy products," said Marco Veroni, President of Veroni USA. "Our company aims to take advantage of both these trends by studying products that combine the needs of fast purchasing and consumption with uncompromising quality. This choice of ours has been rewarded in terms of results, with us closing January 2019 with a growth of 60 percent compared to the same period of the previous year.”
The Italian meats company has been in business since 1925 and, to this day, produces all of its cold cuts in Italy and imports them into the U.S. Its state-of-the-art plant in Logan, NJ, then slices the salami and prosciutto and assembles them with 100 percent Italian Provolone cheese and Naples’ rustic pizza-bread.
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