Rigamonti’s 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’s historical center: in 1913, Francesco Rigamonti decided to open a workshop with butcher’s-deli where he started making Bresaola – a product that, now as then, is a symbol of Valtellina – by following the locally passed on ancient recipes.

ingredients : Bread: Wheat Flour, Water, Malted Wheat Flakes, Bran (Wheat), Yeast, Salt, Malt Flour (Barley), Vinegar, Emulsifiers: E471 and E472E, Malt Flour (Wheat), Vegetable Protein (Wheat), Rapeseed Oil and Flour Treatment Agent: E300; Filling: Mayonnaise 24% (Sunflower Seeds Oil, Water, Pasteurized Eggs, Maize Starch, Salt, Sugar Beet Vinegar, Sugar, and Lemon Juice), Mustard (Mustard Seeds, Sugar Beet and/or Cane Vinegar, Spices and Natural Flavor), Preservative: E300 and Acidity Regulator: E330; Bresaola 15% (Beef, Meat, Salt, Dextrose, Natural Flavourings and Preservatives: E250 and E252); Hard Cheese in Flakes 14% (Cow's Milk, Salt and Microbial Rennet); Rocket Leaves 2%.