Past and present constantly cross each other. Countless traditions have disappeared over the years. They have faded away becoming a vague recollection for those who were the unaware keepers of a knowledge they forgot to hand down. One of these traditions, the most modern of them, has lived on and has reached us unchanged. Its name is bresaola.

   It originates as a method of preserving meat which consisted in salting, flavouring and seasoning for a certain period of time those beef parts which would have been otherwise thrown away.

   The consumption of what we nowadays call 'bresaola', was once diffused in a wider area which included Rezia - a vast region in the centre of the Alps. With the passing of centuries, this area grew smaller and became identified with Valtellina whose mild and temperate climate allowed

   Today, the unmistakable quality of the Rigamonti bresaola is the result of a hundred-year-long experience in selecting premium raw materials, mainly from cattle reared in pasturelands, combined with top-quality spices selected all over the world, and a slow, skilful curing process.

   Rigamonti bresaola is lean, low in calories but rich in proteins and vitamins. Therefore, it has become one of the most modern protagonists of the international cuisine and is recommended by the best chefs and dieticians. It has thus rightfully become part of the diet of those practising sport and it is suitable for all ages. "Rigamonti has been making bresaola for one-hundred years with the care and passion of who devotes oneself to just one thing and does it at its best".