Rigamonti Angus Bresaola keeps the typical tenderness and delicacy of Angus meat. One of a kind, it has a unique taste and is versatile. It is intended for connoisseurs and those searching for a new alternative.

Who is Rigamonti?
In 1913, Francesco Rigamonti decided to open a workshop with butcher’s-deli where he started making Bresaola – a product that, now as then, is a symbol of Valtellina – by following the locally passed on ancient recipes.