Even today, we still process our products in the unique environment of Valtellina, combining the best of tradition and modern technology.
The Robustellini factory is located on the edge of the State Road 36, Lake Como and Spluga (SS 36), surrounded by a wide countryside and overlooking the Pian-di-Spagna naturalistic oasis. In this area, the dry climate and the natural alternation of winds, blowing from Valtellina and Valchiavenna Valleys, enable us to season our products optimally, giving them unique aroma and scent.
The complex is designed to guarantee the maximum rationality in the distribution of processing, storage and seasoning spaces. It is built taking into account, in particular, the health and hygiene standards necessary to ensure the safety of our products.
The building, whose base extends over 2,200 m2, has three floors with a total volume of 30,000 m3. The ground floor is used for the loading and food-raw-material processing of our charcuterie production, while the upper floors are used as the seasoning and packaging areas for our final products.
In addition, since 2010 a new modified-atmosphere slicing and packaging department has been operating, allowing us to further expand the range of Robustellini brand products.
Robustellini's story begins in 1949 in Grosotto, in Upper Valtellina Valley: at the head of the company was our beloved grandfather Pietro, who ran the business with experience and dedication until 1970. Thanks to his advices, Robustellini has expanded in Lower Valtellina, with a new headquarter in Nuova Olonio. Here, traditional craftsmanship is combined with modern processing systems for the highest-quality finished product.
The almost intact ecological horizons of Valtellina Valley and its still untouched environment are the production setting of the finest cured meats, including the famous Bresaola, born, according to tradition, right here in the 15th century.
In 1498, Canon Lupi recorded in his ledger the purchase of a steer, an ox and another meat, as well as the necessary pounds of salt to prepare the "salted meat". In fact, the name Bresaola comes from the original "Brasaola", a Germanic term that combines brisa (embers) and saola (salt), precisely for the production process that involves salting and seasoning in rooms kept dry thanks to the use of braziers.
It was 1674 when Gian Antonio Robustellini, ancestor of the Robustellini family, described the already-historical habit of producing this cured meat that enriched the table during the winters.
Even today, starting from superior quality meats, we take advantage of the beneficial mountain air and the guarantees offered by modern technology to produce our charcuterie, always respecting the most ancient traditions of Valtellina, in order to satisfy the expectations of our customers.