SALUMIFICIO FRATELLI RIVA WAS BORN IN MOLTENO , IN THE GREEN BRIANZA, AT THE  LOMBARDY ALPS FOOTHILLS, ON THE INITIATIVE OF THE BROTHERS UMBERTO AND LUCIANO RIVA.

After spending several years working as employees, shop assistants and delicatessen workers, they decided to start their own business and produce meat and sausages for the mother Maddalena’s shop.

The work increased and Fratelli Riva inaugurated in 1969, in Via Mazzini, the slaughterhouse full cycle, able to work 150 pigs per week. At that time the meat processing activity covered all the steps, from the slaughtering to the production of a wide range of goods: coppa, pancetta, salami, bresaola,  cooked ham.

The ham will be the flagship of the company and from a small production for direct sales, their ham, will be required by other shops in the area and wholesalers.

Things, by that time, have deeply changed. First, in the early 90s, the company made a strategic choice of specialization: abandoned the business of slaughtering and focused their efforts on the production of cooked ham, leader product in the Italian market.

The production, in the old factory, already reached a considerable share of 11,000 hams per week.

During the same period an additional “step” has been  done by starting to supply GD and GDO, on an ongoing and dedicated way.

In 1996 Fratelli Riva began to work in a new production plant, located always in Molteno, in Via Rossini 10. In this plant, where there was the entire production activity, were introduced many logistical and technological innovations that made the company’s plant a coherent, integrated and technologically advanced model.

In the new structure all the information and material flows are aimed at the production of cooked ham, which allows a constant monitoring of the production cycle and, consequently, a high-quality product: it comes to the production of about 30,000 hams a week.

In early 2007 the plant was expanded again by adding a new area dedicated to the production of special cooked ham destinated to the slicing.

In 2010 Fratelli Riva agreed on a change in corporate and Luciano left the company to Umberto and his sons: Chiara, Letizia and Giuseppe.

In recent years, however, Fratelli Riva did not stop in innovation and research:

With its current production, the F.lli Riva is among the first Italian producers of cooked ham under its own brand and for the main private labels of large-scale distribution and discount stores. To follow the new needs of the consumers, the production of roast chicken and turkey has been implemented. Traditional products have never been abandoned, especially salami

The spirit of the Riva brothers has become the company’s must:

The company has always tried to introduce and make the best use of new technologies while still maintaining the firm management principle: to produce traditional products with the most advanced technologies, offering a quality product at the right price, but always able to thrill the palate, with taste.