LAND

Valtellina has always been our land: here Bresaola has always been produced following what has now become the PGI specification and according to other traditional and local recipes. For us, this is not just a job, but a way of being. The green valleys of Valtellina and the nearby Valchiavenna are the setting of an activity strongly linked to the territory, which has been going on for over 70 years.

WATHER

Water is a precious element not only for breeding, but also for the production of our cured meats: during each processing step, we can count on the freshness and purity of the abundant waters of these green valleys located between high mountains. It is a natural heritage for which we are grateful and for which we take care.

AIR

The dry climate and the natural alternation of the winds coming from Valtellina and Valchiavenna valleys enable an optimal seasoning of the Robustellini’s products. In this magnificent mountain corner of Lombardy, in a still uncontaminated environment, it is possible to create a valuable cured meat, with a full and at-the-same-time delicate taste, immediately recognizable: our Bresaola.

FLAVOURS

The world of our Bresaola and our charcuterie is made of simplicity. When the raw material is good, when the earth, water and air still know the freshness and purity of the past, just a few ingredients are enough to create special recipes: a handful of natural aromas, the wisdom of a centuries-old tradition, time and patience.