Roma Gourmet Sausage moved their operation to the current state of the art location in East Baltimore in 2008 after Al Pecora sold his interest in A.V. Imports, a wine and liquor importing company that was the catalyst of producing such wines as Luna di Luna, Aristicratico and many other major brands that are still available in the U.S. market today.
His initial idea of venturing into the sausage business came after visiting his nephew Vincenzo Rota, in La Sila, Calabria, Italy. The production facility, San Vincenzo Salumi, owned by Vincenzo is very modern producing the highest quality sausage, salamis and many other gourmet pork products. San Vincenzo Salumi can be readily found throughout Europe, Russia and Canada. Al imported this vision to the U.S. with the desire to emulate the Calabrese Sausage philosophy.
The mission of Roma Gourmet Foods is to be an industry leader in the production and distribution of premium, hand-crafted sausage products. Roma Gourmet Foods will offer its customers a variety of the finest sausages. We will provide our customers with a superior level of service, utilizing Roma Gourmet Foods' skilled production, management, sales and marketing teams while we strive to exceed our customers' expectations, as we maintain our ongoing commitment to quality, service, and education.
At Roma Gourmet Sausage we never use organ meats or meat by-products in any of our sausage. We receive daily deliveries from our meat purveyor and hand trim all meat before making our sausage. Hand trimming ensures that Roma Gourmet Sausage always exceeds the USDA standard for leanness in our product. All of our herbs and spices are stored in a temperature controlled spice room to guarantee peak flavor. The herbs and spices are blended by hand before marrying with the select cuts of pork. The Roma Gourmet Sausage facility operates under continuous oversight of a resident USDA inspector.