The Bresaola and Carpaccio ListExploring the colors and aromas of an exceptional cured meatWe are proud to introduce you to our first Bresaola and Carpaccio List, a handy and complete tool for our consumers to let the several varieties and the versatility of this cured meat be more closely known.Learn more
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.
Our products
Our history
For a hundred years, we have been looking at the future
1913
In Sondrio city center, Francesco Rigamonti opens a workshop with butcher’s-delis where he prepares Bresaola.
1959
The first Rigamonti factory opens in Montagna in Valtellina. Today, this is the headquarters of the company.
1929
The year of change: Rigamonti participates in the “Grande Fiera Campionaria” (Great Trade Fair) in Milan. It was an international event and the occasion to introduce bresaola to a wider and wider audience.
Our history
For a hundred years, we have been looking at the future
1913
In Sondrio city center, Francesco Rigamonti opens a workshop with butcher’s-delis where he prepares Bresaola.
1929
The year of change: Rigamonti participates in the “Grande Fiera Campionaria” (Great Trade Fair) in Milan. It was an international event and the occasion to introduce bresaola to a wider and wider audience.
1959
The first Rigamonti factory opens in Montagna in Valtellina. Today, this is the headquarters of the company.
