Roma Sausage has been making premium sausage since 1963, 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.
In 2008, Al invested in Roma Sausage and 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.