Leaving New York City and arriving in Mount Olive is like traveling through time. No longer are the wide city streets or tall skyscrapers interrupting the landscape. There is only open countryside, a lake and a few mountains in the distance.

It is in this healthy air that Beretta built his company, where they make salami, prosciutto, coppe and mortadella. They say they chose this place, more than an hour’s drive from New York, because the climate is reminiscent of Italy. When they arrived in 2013, there was only a 14-acre meadow. Now, however, Alberto Beretta, CEO of Fratelli Beretta, proudly displays his creation.