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For more than 30 years, Paganoni has been producing Valtellina charcuterie, forging ahead and continuing to grow, both in terms of numbers and quality. The journey began in the 1980s, with the selling of fresh foods. The production of traditional Valtellina cured meats began later, in a small facility in Caiolo, in the province of Sondrio (purchased by Paride Paganoni in the late 1980s). Quality was a top priority from the outset, and has only been further honed over time. Indeed, a focus on quality has remained a polestar, even after joining the PGI consortium for the protection of Bresaola della Valtellina in 2001, the move to a modern facility in Chiuro in 2004, and the expansion of production.

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