/ Our magazine / Sosio Salami: bresaola like you've never tasted before.
/ Our magazine / Sosio Salami: bresaola like you've never tasted before.
The story of the Salumificio Sosio goes hand in hand with that of the territory that hosts it. Indeed, Sosio's products are nothing more than the natural evolution of the butcher shop skillfully managed by the Sosio family in Semogo, in Alta Valtellina.
Already in the early 1950s, in the post-war period, the Sosio family had the audacity and intuition necessary to open a family-run business that still works today referencing the starting philosophy: to offer the best cuts of fresh meat processed artisanally.
The turning point occurred when, thanks to the care and mastery of Grandmother Sosio, it was decided to start a small production of bresaola, a product of the Valtellina tradition - here we talked about bresaola and salted meat, a specialty of Valtellina - by salting some cuts of meat and thus creating what is still called the Bresaola De 'BAITA', without imagining that it would give rise to the brand that characterizes the products of the salumificio.
De 'BAITA' means homemade, artisanal, hand-made, and genuine... in a word, good, really good!
But how has the company evolved? And what are the must-try products? Let's discover together!
From the 1950s to today, a lot has changed! The Sosio salumificio has two facilities: the first is located in Chiuro and is dedicated to the production of products, combining decades of artisanal tradition with cutting-edge technology and computer control at every stage of processing, thus allowing meticulous monitoring of production and aging processes.
The second facility is the one we have already encountered, the parent company from which everything started: it is located in Semogo, which still perfectly lends itself to the aging of Prosciutto De 'BAITA' and Speck De 'BAITA', taking advantage of the privilege of the fine and sparkling air of the high mountains.
The cooperation of these two production facilities, where technological innovations not only keep pace with the times but are also functional to the artisanal wisdom and mastery achieved over many years of experience, allows for the production of top-quality products thanks to the benefits of modernity and the unmatched value of doing things well, with feeling, art, and technique.
Thanks to constant work, a strong passion, and the dedication of a united family and staff, the products of the Salumificio Sosio attain that unmistakable and inimitable touch that characterizes their uniqueness and excellence.
But the secret ingredient is, in fact, the values that guide the Company, which treasures the experience passed down from generation to generation, day by day, in the daily activities that characterize the work of the business.
Production focuses on traditional products, without neglecting specific market niches that are reached with innovative and sought-after products, resulting from the continuous internal research and development process that receives significant attention and energy, such as the Aged Wagyu Carpaccio, but also certified BIO and IGP products.
Furthermore, the products are gluten-free, lactose-free, and GMO-free, fully respecting the tastes and needs of consumers.
As already mentioned, the Sosio salumificio owes much to Valtellina, a land of great wealth. It is a mountainous area in the heart of the Alps, the only large valley stretching East-West, with an altitude that ranges from 200m at Lake Como to 4,050m at Pizzo Bernina. Valtellina is an important transit route between northern and southern Europe, occupying the very heart of the Alps.
The name likely derives from that of Teglio (in Latin Tellius), an ancient settlement located in the central part of the valley.
But what is special about Valtellina? Its vast, unspoiled green spaces, healthy places regulated by a mild alpine climate, the pure and fresh air descending from the perpetual glaciers, and the long stretches of larch, fir, and Scots pine forests that scent the valley.
These wonderful landscapes, surviving unscathed through the slow passage of centuries, offer the ideal climatic characteristics for aging meats. Since ancient times, the locals have known how to preserve and conserve a rare and precious good like meat by curing it in salt, without knowing that this habit would give rise to the flagship product of this land, the bresaola, the pride of Valtellina.
Let's start by talking about the flagship product of Salumificio Sosio, which is the Bresaola. Made with the best cuts from the hindquarters of adult cattle, it is a world ambassador of the century-old and illustrious excellence of traditional Italian charcuterie. Bresaola is a Valtellinese craft that the Sosio family has mastered since the 1950s, and Walter Sosio inherited from his father and grandfather, turning it into a labor of passion.
The production process includes a hand-trimming phase for each cut of meat, salting, resting, and massaging the cuts, drying, aging, and finally packaging.
But what is the philosophy that guides the production of the Sosio salumificio? The guiding thought is encapsulated in the expression "My Bresaola", so emblematic that it has become the brand's slogan. When Walter Sosio speaks of bresaola, he cannot help but imagine HIS bresaola: prepared according to the traditions learned as a child, in the back of the family butcher shop like a true artisan, with the gestures of the past, doing everything by hand, and selecting only the best pieces of meat, massaging them one by one with a secret saline mix. With patience and care, he also meticulously oversees the drying and aging processes... This is what the Bresaola of Salumeria Sosio is! A mix of tradition and genuineness that characterizes the flavor and beautiful red color of an over-century-old salami.
Thus, the Bresaola de Baita is the pinnacle of Sosio's production, an exceptional salami for which the best cuts from the hindquarters of adult cattle are selected. The Bresaola De Baita from Salumificio Sosio is a very lean salami, suitable for all types of diets. Pleasant to the palate for its tenderness and intense red color, it is an excellent salami not only to consume on its own but also with Turin breadsticks, on toasted crostini, or on fresh, still-warm bread. It is also perfect for wraps with cheeses like fresh or moderately aged goat cheese, this product does not need many ingredients to enhance its flavor, because it is delicious just on its own.
Another product worth mentioning is the Bresaola Nostrana, a very refined salami that is low in fat and extremely pleasant on the palate, delivering delightful aromas of juniper, pepper, and bay leaf.
The Bresaola della Valtellina IGP is made according to a specific production disciplinary, which makes it a product with Protected Geographical Indication. The production uses the punta d'anca, the most precious part of the beef. The result is a soft, fresh, and fragrant meat, absolutely the one with the least fat. The secret to its production? The climate! The fresh, crisp mountain air allows for a lean and aromatic salami, just as tradition wants.
As previously mentioned, Salumificio Sosio offers top-quality products that meet the many needs of consumers. An example? The Aged Wagyu Punta d'Anca Bresaola, a gourmet salami dedicated to the most refined palates, made with only the punta d'anca of premium Australian Wagyu cattle. The Wagyu cattle, small in size and slow-growing, produce one of the most prized meats in the world. Having become a true myth in Japan, this animal is now raised in various parts of the world. Its meat is a true hymn to goodness and taste experience, so tender and succulent, with a distinct "marbling" that guarantees an unforgettable sensory experience.
For those more attentive to the environment and their diet, there is also the Bresaola Punta d'Anca BIO, an extraordinary and precious salami made from the punta d'anca. The Bresaola Bio is from a certified supply chain and subject to strict product and process controls, meeting all the requirements to be truly defined as BIO.
And for salami lovers, unmissable is the Salame Rollbeef, a delicious salami that will bring all the flavors and aromas of Valtellina to the table. Its peculiarity? It is a beef salami, the same cattle that the legendary Valtellinese salumificio uses to make Bresaola IGP. The Rollbeef salami is excellent to enjoy with white or black bread and paired with high-fermentation beers for a rustic and tasty aperitif.
The products of Salumificio Sosio are a true experience of taste, aroma, and tradition: if you want to savor the authentic bresaola of Valtellina, then you cannot miss these products!
S&M
We recommend that you enjoy
✔ You have added the product to your cart!
