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With this guide, we aim to give consumers a clear and transparent understanding of our range of bresaolas and carpaccios and their origins. Few consumers truly realize how diverse and multifaceted the world of bresaola and carpaccio can be, with different nuances in flavor depending on the cattle breeds used and the origin of the meat. Our choice has always been to enhance and value every supply chain, with particular attention to the Italian one, by sourcing all the best product available on the market. At the same time, we are fully aware that the Italian supply chain remains a niche sector. The quantities of Italian beef destined for bresaola production will never be enough to meet total market demand. Without imported raw material, bresaola simply would not exist. What truly matters is the total quality approach applied to the selection of foreign meat, alongside the increasingly careful choice of certified suppliers and the ongoing commitment to promoting Italian cattle breeds. This is a path Rigamonti embarked on years ago and intends to strengthen further, also in view of the upcoming EU regulation set to come into force in January 2026. We only select suppliers, slaughterhouses, and farms that provide specific guarantees of traceability, fully compliant with Italian and European regulations. We share formal commitments with our suppliers, requiring them to demonstrate the traceability of the animals throughout the supply chain. We are also the only company to directly visit the farms and facilities from which we source our meat, and our supply chains are certified by CSQA, one of the most authoritative independent certification bodies internationally, the same organization that certifies some of Italy’s most important PDO and PGI products.