Salumificio Sosio Valtellina

Packaging Bresaola is an art in Valtellina, and the Sosio family has cultivated it since the early '50s, first in their butcher shop in Semogo – at almost 1500 meters above sea level! – and then in that of Chiuro (SO), where a modern and state-of-the-art facility extends over 3,500sqm.

By the mid-twentieth century, this reality had already become an important reference point for the locals: Walter Sosio inherited the tradition of his father and grandfather and turned it into a passionate business.

Today, Walter Sosio's three children carry on his legacy and activity.
 

Sosio Valtellina Salumi Factory: only Valtellinese meats

The Sosio family loves its territory and preserves it by using meat from a single origin, that is Valtellinese, obtained from animals fed on the extraordinary fodder from the nearby high pastures. 

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

The Sosio family's brand has become the Bresaola de Baita, a wonderful and reddish-cut of beef with an unmistakable taste. The "baita" is nothing more than the alpine hut, the shepherd's house; this name, given by the grandmother who used to hang the cured meats in her cellar, has remained to this day, to highlight the craftsmanship of the product, which remains despite the necessary technical evolutions that have taken place from that time to the present.

A salami factory different from others

With over seventy years of history behind it, the Sosio Salumificio can boast an enviable background of experiences, which has allowed the company to focus on a tripartite production – IGT, organic, and halal – to meet every consumer need.

Besides focusing on bresaole, the salumificio also dedicates itself to the production of ham and speck, extending to these cold cuts the skills and savoir faire accumulated over time: obtained from the thigh of the pig, the “de Baita” ham has a delicate flavor and aroma, while the smoked speck has a full taste, balanced by the aging process. 

Whatever product you decide to try, you won’t be disappointed!