Salumificio Fratelli Riva was born in Molteno , in the green Brianza, at the foothills of Lombardy Alps, on the initiative of the brothers Umberto and Luciano Riva.
After spending several years working as employees, shop assistant 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, prosciutto cotto…
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” is done by starting to supply GD and GDO, on an ongoing and dedicated way, with the help of Mr. Caprioli, today in Board of Directors of the company.
In 1996 Fratelli Riva begans 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 makes the company’s plant a coherent, integrated and technologically advanced model.