Italian Cured Meats
SALUMIFICIO SORRENTINO
Since 1982, three generations of the Sorrentino family have been crafting Italian cured meats using the same traditional Norcia recipe. From founder Marino to his son Giovanni, to grandsons Marino and Oreste — every stage of production is personally supervised.
The numbers speak for themselves: 1,000 pigs processed weekly, in-house slaughtering, computer-controlled ageing, and rigorous farm selection. The ancient recipe hasn't changed — only the consistency has improved.
The result: cured meats that deliver the same premium quality, week after week, delivery after delivery.
PROSCIUTTIFICIO MONTEVECCHIO
Founded in 2002 in Savigno, Bologna — in the Samoggia valley at the foot of the Tuscan-Emilian Apennines. Paolo and Graziano bring over 30 years of combined experience to every production step.
The ingredients remain unchanged: meat, salt, natural aromatics, and air. Nothing else. Trimming, salting, finishing — every phase is personally overseen by the two founders.
The key advantage: the unique microclimate of the Samoggia valley creates ideal natural ageing conditions that no technology can replicate.
SOSIO
The story begins in the 1950s in Semogo, in the upper Valtellina region. The grandparents run a butcher's shop renowned throughout the district for the finest cuts of fresh meat.
It was the grandmother who changed everything: by salting her first cuts of meat, she created the Bresaola De ‘BAITA’. A name born by chance that became the hallmark of authentic Valtellina bresaola — air-dried in the Alpine breeze, with a flavour you recognise instantly.