Speaking of bresaola means speaking of Valtellina and vice versa. This dual concept dates back to the beginning of time and since 1996 Bresaola della Valtellina is acknowledged by the European Community as a unique gastronomic speciality and thus protected through the Protected Geographical Indication (PGI).
Bresaola, which originates from the ancient method of salting and drying meat in order to preserve it, is renowned for its typical characteristics. Its documented history goes back to 1400 and in the following centuries it spreads out of the frontiers of its area of origin. The production of bresaola is strictly connected with Valtellina thanks to the climate and the environmental peculiarities of this Alpine valley which have a great impact on its maturing process.

To obtain a top-quality product Rigamonti has always given priority to the respect of the traditional processing method as well as to the selection of premium raw materials.
The company has always selected top-quality beef cuts from all over the world, especially those proceeding from cattle reared in the pasturelands. As a matter of fact the peculiar qualities of the product are determined by the organoleptic features of beef rather than by the place of origin of beef itself. The meat used for the production of a top-quality bresaola needs to be lean, firm and compact.