{"id":2477,"date":"2021-03-08T15:37:49","date_gmt":"2021-03-08T14:37:49","guid":{"rendered":"https:\/\/www.rigamontisalumificio.it\/chi-siamo\/"},"modified":"2021-03-09T10:17:39","modified_gmt":"2021-03-09T09:17:39","slug":"who-we-are","status":"publish","type":"page","link":"https:\/\/www.rigamontisalumificio.it\/en\/who-we-are\/","title":{"rendered":"Who We Are"},"content":{"rendered":"

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Our history<\/h1>\n
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For a hundred years, we have been looking at the future<\/h4>\n<\/div>
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Rigamonti\u2019s history is a business and family one dating back to more than a century ago and crossing many generations. This adventure started in the first years of the 1900s in Sondrio\u2019s historical center: in 1913, Francesco Rigamonti decided to open a workshop with butcher\u2019s-deli where he started making Bresaola \u2013 a product that, now as then, is a symbol of Valtellina – by following the locally passed on ancient recipes.<\/p>\n

Those were the years when the first cars started circulating and an increasing number of tourists started going to the Alps to enjoy the pleasure of skiing or climbing the austere peaks of Bernina and Ortles-Cevedale Ranges, as well as to enjoy the healthiness and pure air of the \u201cMagnifica Terra\u201d (Magnificent Land), as the area surrounding Bormio was called. Along the tour, a shopping stop in Sondrio could not be missed and soon, thanks to the \u201cword-of-mouth\u201d, Rigamonti charcuterie, located in the city center, became famous for the kindness and courtesy of Mr. Francesco Rigamonti towards foreigner people, whom he offered rich Bresaola dishes to taste. In a few years, the passion, dedication, and care in making this product made Rigamonti Bresaola known out of Valtellina too.<\/p>\n

However, the year of change was 1928, at the height of the post-war period, when the charcuterie participated in the \u201cGrande Fiera Campionaria\u201d (Great Trade Fair) in Milan. This very successful event was the first big step towards the large-scale sale of Bresaola, which finally obtained the international exposure it deserved.<\/p>\n

The commitment, efforts and constant dedication of its founder were so awarded and customers increased so much that at the end of the 50s, Giovanni and Emilio Rigamonti, who succeeded their father in managing the company, decided to open the first production plant – the now headquarters of the company – in Montagna in Valtellina. Later, increasing the orders and the turnover, two plants were added in Poggiridenti in the 70s and in Mazzo in Valtellina in 1986. Today, Rigamonti is a leader in the production of Bresaola and by vocation it continues to look at the future by constantly investing in the quality and innovation of its cured meats.<\/p>\n<\/div>\n<\/div>

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Our mission<\/h1>\n
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Excellence first<\/h4>\n<\/div>
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Now as a hundred years ago, we stay true to our origins and put excellence first.
\nWe are constantly committed in strengthening our market leadership in high-quality Bresaola production and aim to widen our brand distribution and make the properties of this fine product known all over the world.
\nOur 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.<\/div>\n<\/div>
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Our values<\/h1>\n
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Attention, care, passion, commitment<\/h4>\n<\/div>
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Attention is what we put in researching and selecting the raw materials we use in our cured meats. Care in detecting the best suppliers. Passion is what drives us in offering an accurate service to our customers. In the end, commitment in making room for people\u2019s talent, dedication, planning skill and discipline. These are the values that represent our company\u2019s identity, our timeless vocation for excellence.<\/div>\n<\/div>
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Our bresaolas<\/h1>\n
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Good, genuine, certified<\/h4>\n<\/div>
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Tradizione, costanza nell\u2019eccellenza e cura estrema per i particolari: sono i principi che hanno contraddistinto la nascita di Rigamonti e che ancora oggi sono alla base della nostra filosofia aziendale. Una vocazione naturale che ci ha portato a essere riconosciuti come \u201cgli specialisti della bresaola\u201d, grazie a quel sapere che abbiamo affinato nel corso degli anni.
\nIl laboratorio in cui tutto \u00e8 cominciato \u00e8 stato, infatti, non solo il luogo in cui \u00e8 iniziata la nostra avventura imprenditoriale ma anche la fucina di idee in cui abbiamo potuto provare e sperimentare metodi e ricette per arrivare a essere leader di mercato.
\nOggi l\u2019elevata qualit\u00e0 di tutti i nostri prodotti \u00e8 garantita dall\u2019impiego in tutti i processi di lavorazione di avanzate tecnologie automatizzate, sistemi di controllo e verifica e camere bianche per il confezionamento delle fette in vaschetta. Metodi e procedimenti per garantire la sicurezza alimentare e la totale genuinit\u00e0 delle nostre bresaole che ogni giorno migliaia di clienti scelgono confermandoci la loro costante fiducia.<\/div>\n<\/div>
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The secrets of a trade<\/h2>\n
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THE WORKMANSHIP OF MASTER BUTCHERS<\/h4>\n<\/div>
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1. Selection and preparation<\/span>Rocco Maiorano<\/a><\/span><\/span>2023-10-30T12:01:05+01:00<\/span>
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\n\t\t\t\t\t\n\t\t\t\t\t\t1. Selection and preparation\t\t\t\t\t<\/a>\n\t\t\t\t<\/h4>\n\t\t\t\n\t\t\t\t\t\t\t\t\t\t
Discover more<\/a><\/div>\t\t\t\t\t\n\t\t\n\t\t\t\t\t\t<\/a>\n\t<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>
2. Dry salting and churning<\/span>Rocco Maiorano<\/a><\/span><\/span>2023-10-30T12:00:29+01:00<\/span>
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\n\t\t\t\t\t\n\t\t\t\t\t\t2. Dry salting and churning\t\t\t\t\t<\/a>\n\t\t\t\t<\/h4>\n\t\t\t\n\t\t\t\t\t\t\t\t\t\t
Discover more<\/a><\/div>\t\t\t\t\t\n\t\t\n\t\t\t\t\t\t<\/a>\n\t<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>
3. Stuffing into natural casing and seasoning<\/span>Rocco Maiorano<\/a><\/span><\/span>2023-10-30T11:59:07+01:00<\/span>
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\n\t\t\t\t\t\n\t\t\t\t\t\t3. Stuffing into natural casing and seasoning\t\t\t\t\t<\/a>\n\t\t\t\t<\/h4>\n\t\t\t\n\t\t\t\t\t\t\t\t\t\t
Discover more<\/a><\/div>\t\t\t\t\t\n\t\t\n\t\t\t\t\t\t<\/a>\n\t<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>
4. The washing and packaging<\/span>Rocco Maiorano<\/a><\/span><\/span>2023-10-30T11:58:35+01:00<\/span>
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\n\t\t\t\t\t\n\t\t\t\t\t\t4. The washing and packaging\t\t\t\t\t<\/a>\n\t\t\t\t<\/h4>\n\t\t\t\n\t\t\t\t\t\t\t\t\t\t
Discover more<\/a><\/div>\t\t\t\t\t\n\t\t\n\t\t\t\t\t\t<\/a>\n\t<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>
<\/i><\/div>
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1. Selection and preparation<\/span>Rocco Maiorano<\/a><\/span><\/span>2023-10-30T12:01:05+01:00<\/span>
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\n\t\t\t\t\t\n\t\t\t\t\t\t1. Selection and preparation\t\t\t\t\t<\/a>\n\t\t\t\t<\/h4>\n\t\t\t\n\t\t\t\t\t\t\t\t\t\t
Discover more<\/a><\/div>\t\t\t\t\t\n\t\t\n\t\t\t\t\t\t<\/a>\n\t<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>
2. Dry salting and churning<\/span>Rocco Maiorano<\/a><\/span><\/span>2023-10-30T12:00:29+01:00<\/span>
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\n\t\t\t\t\t\n\t\t\t\t\t\t2. Dry salting and churning\t\t\t\t\t<\/a>\n\t\t\t\t<\/h4>\n\t\t\t\n\t\t\t\t\t\t\t\t\t\t
Discover more<\/a><\/div>\t\t\t\t\t\n\t\t\n\t\t\t\t\t\t<\/a>\n\t<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>
3. Stuffing into natural casing and seasoning<\/span>Rocco Maiorano<\/a><\/span><\/span>2023-10-30T11:59:07+01:00<\/span>
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\n\t\t\t\t\t\n\t\t\t\t\t\t3. Stuffing into natural casing and seasoning\t\t\t\t\t<\/a>\n\t\t\t\t<\/h4>\n\t\t\t\n\t\t\t\t\t\t\t\t\t\t
Discover more<\/a><\/div>\t\t\t\t\t\n\t\t\n\t\t\t\t\t\t<\/a>\n\t<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>
4. The washing and packaging<\/span>Rocco Maiorano<\/a><\/span><\/span>2023-10-30T11:58:35+01:00<\/span>
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\n\t\t\t\t\t\n\t\t\t\t\t\t4. The washing and packaging\t\t\t\t\t<\/a>\n\t\t\t\t<\/h4>\n\t\t\t\n\t\t\t\t\t\t\t\t\t\t
Discover more<\/a><\/div>\t\t\t\t\t\n\t\t\n\t\t\t\t\t\t<\/a>\n\t<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>
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Our land<\/h1>\n
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Between nature and culture<\/h4>\n<\/div>
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Valtellina is a popular destination for tourists from all over the world, it is a land of great character and full-bodied wines, of craftsmanship and cooking, simple but highly traditional elements that tourists learnt to appreciate over the years thanks to what this land has always represented: a gate between Italy and the Continent.
\nEnshrined between Rhaetian and Orobic Alps, Valtellina offers views with gushing and unimaginable beauty and grace. In summer as in winter, this land gifts us with a touching natural show, with its impressive glaciers, lakes of a thousand colors, parks, woods, and unique thermal springs, but not only that! The very characteristics and the peculiar structure of this land create a unique and ideal climate for our products\u2019 aging and give them such a natural taste.<\/div>\n<\/div>
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<\/p>\n\t\t\t\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\n \n\t\t\t\t\t\t\t<\/rs-layer>A unique territory \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\nA unique territory \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>Air \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>The healthiness of the air of these valleys is almost palpable. This is an essential element which ensures that bresaola has that unmistakable aroma obtained thanks to the fact that the various production phases, like drying and the seasoning, occur here. \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\nA unique territory \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>Territory \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>Only few products can boast of enclosing all the flavour of their land. Bresaola PGI of the province of Sondrio contains all the authenticity and freshness of the green sun-kissed mountains in which the province is set. It is precisely the altitude and the suitable temperature and humidity that facilitate a natural optimal seasoning which bestows such an authentic taste. \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\nA unique territory \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>Climate \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>What makes the bresaola of Valtellina unique is the climate of this land, situated in the heart of the Alps. The particular shape of the province of Sondrio, the fresh cool air that descends from the peaks, the crystal clear water which flows through these uncontaminated highlands, provides perfect humus to guarantee an excellent product. \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\nA unique territory \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>Water \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>It springs from untouched sources, flows from snow-capped peaks, permanent glaciers and highlands rich in vegetation. The water of Valtellina bathes and nourishes the vineyards and apple orchards. It is the primary source for growing, producing and transforming all the plant and animal products into true gems. \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t<\/rs-slides>\n\t\t\t\t\t

<\/div><\/div><\/div><\/div><\/div>
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<\/p>\n\t\t\t\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\n \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>The healthiness of the air of these valleys is almost palpable. This is an essential element which ensures that bresaola has that unmistakable aroma obtained thanks to the fact that the various production phases, like drying and the seasoning, occur here. \n\t\t\t\t\t\t\t<\/rs-layer>Air \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\n \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>Only few products can boast of enclosing all the flavour of their land. Bresaola PGI of the province of Sondrio contains all the authenticity and freshness of the green sun-kissed mountains in which the province is set. It is precisely the altitude and the suitable temperature and humidity that facilitate a natural optimal seasoning which bestows such an authentic taste. \n\t\t\t\t\t\t\t<\/rs-layer>Territory \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\n \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>What makes the bresaola of Valtellina unique is the climate of this land, situated in the heart of the Alps. The particular shape of the province of Sondrio, the fresh cool air that descends from the peaks, the crystal clear water which flows through these uncontaminated highlands, provides perfect humus to guarantee an excellent product. \n\t\t\t\t\t\t\t<\/rs-layer>Climate \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\n \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>It springs from untouched sources, flows from snow-capped peaks, permanent glaciers and highlands rich in vegetation. The water of Valtellina bathes and nourishes the vineyards and apple orchards. It is the primary source for growing, producing and transforming all the plant and animal products into true gems. \n\t\t\t\t\t\t\t<\/rs-layer>Water \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t<\/rs-slides>\n\t\t\t\t\t

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