Ferrarini Brings the Art of Italian Salumi to New York With Bold New Product Launches

Last week at New York’s Javits Center, the Summer Fancy Food Show was buzzing with innovation and indulgence. Yet among the hundreds of brands showcasing bold flavors and futuristic ideas, one booth stood out for its restraint and remarkable confidence in tradition.

That booth belonged to Ferrarini, one of Europe’s most prominent names in premium Italian salumi.

This year, Ferrarini unveiled two new artisanal offerings — Guanciale and Coppa — which reinforced its commitment to craftsmanship, and celebrated their portfolio of cured meats, offering a deeper dive into the rich traditions of Italian charcuterie.

Founded in 1956 in the Reggio Emilia countryside, Ferrarini has long been synonymous with premium Prosciutto Cotto, and has grown into a global brand with products in more than thirty countries on five continents and with five operating companies around the world. But while their reach has expanded, their ethos remains local, artisanal and uncompromising.

A Summer of Flavor

Both new products are rich in history and speak to Italy’s regional flavors.

The Guanciale, made from carefully selected pork jowl and seasoned with natural flavors, was the boldest statement at the booth. Soft, rich, melt-in-the-mouth fatty and delicately spiced, it’s a product designed for purists. Think perfect carbonara or think amatriciana that doesn’t need fixing. One taste, and it's clear that Ferrarini isn’t chasing trends, they’re anchoring us in the past and it works.

The Coppa, by contrast, offered a gentler experience. Made from select cuts of pork shoulder, the Coppa was seasoned with a proprietary blend of spices and cured slowly. It was showcased simply, on a wooden board, with no garnish or fanfare. Because, frankly, none was needed.

These launches aren’t confined to the Javits Center. Throughout the season, Ferrarini will also be featured on the summer menu at Il Patio at Eataly Flatiron, inviting New Yorkers to try Guanciale and Coppa in a relaxed, sunlit setting that mirrors a trattoria terrace in Emilia-Romagna.

The Language of Quality

In an era when every food brand is trying to shout louder, Ferrarini is doing something rarer — staying quiet and letting quality carry the message.

“At Ferrarini, we believe that true innovation lies in respecting tradition, while finding new ways to share it with the world,” said Pier Paolo Ghelfi, Export Manager of Ferrarini. “With our Guanciale and Coppa, we’re continuing to expand our U.S. presence with products that are not only rooted in Italian excellence, but that also speak to the growing appreciation for authentic, ingredient-driven food.”

The brand’s presence at the event felt more like a curated experience than a sales pitch. Tasting samples were accompanied by thoughtful dialogue, a rarity in fast-paced trade show environments.