Battistoni makes Italian-style cured meats in Buffalo, where Umberto Battistoni began producing them in 1931. The business became known for its hog-casing pepperoni, now presented as Buffalo-style cup and char; the company says its Buffalo facility has more than 10 million pounds of capacity and uses a small-batch approach, producing in 1,000-pound increments. In 2026, George Gavros took over the Dingens Street facility and formed Cup and Char Pepperoni Inc.
Stanganelli's Italian FoodsSince 1961, family-owned and operated Stanganelli’s Italian Foods has made Erie’s signature pepperoni balls along with other Italian foods for the surrounding area. Its retail shop pairs those handmade specialties with prepared meals and Italian pantry goods, while the company’s fundraising program has served local schools, churches, teams and clubs for more than 20 years.ERIE, PA
Rosina Food Products, IncFounded in Buffalo in 1963 by James Corigliano, Rosina Food Products is a family-owned and operated frozen specialty food manufacturer now in its third generation. The company began as a storefront sausage business and grew into a producer of Italian-style foods, including meatballs and pasta, for retail, foodservice, ingredient, and international customers. Its history includes expansion into a 105,000-square-foot protein plant in 2022.BUFFALO, NY
Niagara Food SpecialtiesBorn from the homemade prosciutto Mario Pingue Sr. began sharing with guests at his Niagara Falls restaurant in 1975, Niagara Food Specialties now handcrafts traditional Italian-inspired salumi and custom-cut meats. Brothers Mario Jr. and Fernando Pingue oversee the production facility, where Pingue Prosciutto is cured with sea salt and air-dried for at least 18 months. The company sources pork from southern Ontario farms using third-party humane-treatment standards and also offers certified organic pork options.