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Robustellini S.r.l.

CURED MEAT FACTORY

 

Our history

The company activity dates back to 1949, in Grosotto, in High Valtellina, thanks to the initiative of our beloved grandfather Pietro who was with his unique experience was with us until 1970. His suggestions helped us to grow and move to Nuova Olonio, in a new a modern factory, where perfectly matching handicraft mastery with the latest production systems we can guarantee products of unique and constant quality for our customers.Foto ricordo Valtellina is a peculiar mountain area in Lombardy, where within a still uncontaminated environment, a wide range of fine cured meats is manufactured: fiocco from Valtellina, speck, coppa and the famous bresaola. According to the ancient tradition, during the XV century, such a precious cured meat was manufactured for the first time. It was 1498 and the canon Lupi reported on his ledger the purchase of a cow, an ox and some other meats, as well as the salt ounces required to make “salted meat”. The name bresaola dates back to the original “brasaola” used by the first manufactures referring to the salting and drying process through the use of braziers. Foto ricordo Today too, we produce our cured meats using top quality meats combining the benefit of the mountain air with the guarantee offered by modern technologies, sure not to betray the ancient Valtellina traditions and our customers’ expectations as well.

 

Nuova Olonio Plant

Sede

Our plant is located on the edge of the road 36 on Lake Como and Spluga, surrounded by a wide countryside and overlooking the naturalistic oasis of Pian di Spagna. Here, the dry climate and natural alternation of winds coming from Valtellina and Valchiavenna, allow us to optimally make our products. The production unit was built as to provide for the highest rational distribution of spaces destined to the product processing and seasoning, in compliance with the highest quality and H&S standards. The construction of 2200 m2 basis is spread over three floors for a total volume of 30,000 m3. The ground floor is intended for the reception and processing of raw materials for the production of our meats, while the upper floors are destined to curing and packaging of finished products. In addition, a new Department for slicing and packaging in protective atmosphere was inaugurated in 2010, allowing us to further expand our product range.

Headquarters

Via Spluga, 110 – 23025 Dubino – (SO) – Italy VAT/Tax code 01453090136 – C.C.I.A.A. Lecco n° REA 191290 – Capital stock e.v. 51.480€

Registered office

Via C. Cattaneo, 62 – 23900 Lecco – Italy

Contacts

Phone:                ++39 0342 687920
Fax:                     ++39 0342 687696
E-mail:          info@robustellini.com
Pec:             robustellini@mypec.eu

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