Our firm was set up in 1949 in Grosotto at the top of the Valtellina valley by our dear father Pietro who, with his experience, guided us until 1970. His advice helped us to grow and we moved to a new modern building in Nuova Olonio where we were able to unite traditional expertise and craftsmanship with up to date systems of production that guarantee quality at all times. Here in Valtellina a vast quantity of cold meats and salami is produced and we can boast a tradition in the making of Valtellina specialties such as Bresaola, Ham and Speck. Set against an unspoiled background, Valtellina is a magnificent mountain valley in Lombardy where, in an as yet unpolluted environment, we produce a variety of cold meats and salamis, as well as the famous Bresaola. History tells us that this delicacy dates back to the 15th century and has its origins here. In 1498 Lupi wrote in his canonical books that he bought a cow, an ox, other meat and salt in order to prepare "salted meat". Bresaola was originally called "Brasaola", the name given to it by the first craftsmen because of the way it was made.
Our factory is on the number 36 Lake Como and Spluga road, surrounded by open countryside and looks onto the natural oasis of Novate Mezzola lake. Here the air system of the two valley (Valchiavenna and Valtellina) meet and this characteristic is ideal for the seasoning of products. Guided by experience we have strict rules in order to produce only the finest quality meats. The complex was specially built to rationalize the areas destined to processing, cold storage, maturing and rules for hygiene were taken into account. The building covers an area of 1,845 sq. meters, has three floors and measures 22,000 cubic meters.
We start with the finest quality meat together with the benefit of the mountain air and the guarantees that modern technology offers. We are therefore able to produce our cold meats certain in the knowledge that we will neither betray the old Valtellina traditions nor our customers expectations.