In 1965, the Bresciani family started a small business producing high-grade local products, like the traditional Franciacorta Salami. This marked the foundation of Salumificio Bresciani. The family lived in Monte Isola and soon began the production of a traditional salami, now very well known and popular: Montisola Salami. The business grew, and in 1993 the new premises were built in Nigoline di Corte Francia, in the Franciacorta hills. In this modern facility, with state-of-the-art equipment and instrumentation, the entire production chain is monitored and checked daily. The production plant occupies an area of 5000 sq. m and comprises more than forty rooms, subdivided into holding and curing areas, and the cellar, where shipping operations take place. Today the company is called Salumificio di Franciacorta, successor to Salumificio Bresciani, but the new firm still conserves all the traditional methods for which the business is famous: quality, and meticulous care in the selection of raw materials and processing techniques. Values that go straight to consumers' taste buds!