Salumificio Sosio Valtellina

Making Bresaola is a &' art, in Valtellina, and the Sosio family has cultivated it since the early years &' 50, first in their butcher shop in Semogo — almost 1500 meters above sea level! — and then in that of Chiuro (SO), where there is a modern and cutting-edge plant spread over 3,500 square meters

In the mid-twentieth century, this reality was already an important point of reference for the inhabitants of the area: Walter Sosio inherited the tradition of his father and grandfather and l&' it turned into an exercise of passion.

To this day, Walter Sosio's three sons carry on his memory and business.

Salumificio Sosio Valtellina: only Valtellina meat

The Sosio family loves their territory and preserves it using meat from only one origin, the Valtellina one, obtained from animals fed with the extraordinary fodder of the nearby high pastures.

It all started in a hamlet of the town of Valdidentro, in the province of Sondrio, part of the Mountain Community of Alta Valtellina: with time and dedication, however, the project has expanded and structured, giving life to the current reality.

The Sosio family brand has become Bresaola de Baita, a wonderful, reddish hip tip with an unmistakable taste. The “cabin” is nothing more than the hut, the shepherd's house; this name given by the grandmother who hung the cold cuts in her cellar has remained until today, to highlight the &' the craftsmanship of the product, which remains despite the necessary technical evolutions that have taken place from that time to the

A sausage factory different from the others

With more than seventy years of history behind it, Salumificio Sosio can boast an enviable background of experience, which has allowed the company to dedicate itself to a triple production — IGT, organic and halal — that would satisfy every consumer need.

In addition to focusing on bresaole, the sausage factory is dedicated to the production of ham and speck, also extending to these cold cuts the skills and know-how accumulated over time: obtained from the pork leg, “de Baita” ham has a delicate flavor and scent, while smoked speck has a full taste, calibrated by seasoning.

Whatever product you want to try, you won't be disappointed!