Rigamonti is a brand with a rich history dating back over a century, rooted in family and tradition. Founded by Francesco Rigamonti in 1913 in Sondrio, Italy, the company started as a small workshop where Francesco made Bresaola using local, time-honoured recipes. Over the years, the business grew and became known for its dedication to quality and the warmth of Francesco's hospitality towards tourists visiting the area.

In 1928, Rigamonti participated in the "Grande Fiera Campionaria" in Milan and received international recognition for its Bresaola. This event marked a turning point for the brand, and it continued to grow as the passion and commitment of its founder were passed down through generations of the Rigamonti family.

Under the leadership of Giovanni and Emilio Rigamonti, the company opened its first production plant in Montagna in Valtellina in the 1950s and expanded with additional plants in Poggiridenti in the 1970s and Mazzo in Valtellina in 1986. Today, Rigamonti is a leader in the production of Bresaola, and it continues to invest in quality and innovation to ensure that its products are the best they can be.

At its core, Rigamonti is a brand built on a love of food, a respect for tradition, and a commitment to making a difference. From its early days as a small workshop in Sondrio to its position as a leader in the production of Bresaola, Rigamonti has remained true to its roots and continues to provide customers with the finest cured meats made with care and attention to detail.