Now as a hundred years ago, we stay true to our origins and put excellence first. Our bresaola is prepared by the skilled hands of our deli team, which selects the best beef meat mainly coming from free-range, grass-fed livestock, carefully chooses top-quality spices from all over the world and uses ancient and rigorous processing methods and recipes, like skillful and slow aging.
Rigamonti Salumificio Dario Colbacchini 2021-03-25T18:08:42+00:00
In Sondrio city center, Francesco Rigamonti opens a workshop with butcher’s-delis where he prepares Bresaola.
The first Rigamonti factory opens in Montagna in Valtellina. Today, this is the headquarters of the company.