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.