Pancetta Supercoppata

Both are raw hams made from the pork neck. The production process differs from region to region, as every company and every region in Italy naturally wants to distinguish itself through its own production process.

Our partner Bedogni Edigio from Parma is of course convinced that its Pancetta Supercoppata is the best, and so are we. In addition to the other products produced by Bedogni, such as Parma ham , Guanciale , Ghiottolino or Bresaola punta d'anca , the choice of raw materials plays a decisive role. It is quite clear that only the best pigs are suitable for the production of the world-famous Parma ham at Bedogni. It is therefore clear that the belly and neck of these animals also provide only the best raw materials for the Pancetta Suppercoppata.

Like all Bedogni products, the raw ham is processed by hand, i.e. salted, bound and then dried in our own ripening rooms for several months. This creates the unique, incomparable delicious aroma of this top-quality artisan product.

In Italy, the land of raw ham, there are countless variations and finishing methods for pancetta, the belly bacon. Not to be confused with lardo, which is made from back bacon. The shape of the raw ham variants varies from round, tied to flat, in natural or pressed form. Like all raw ham, pancetta is first cured and then smoked or air-dried. Our Pancetta Suppercoppata is air-dried and is characterized by its characteristic, red and white and very even grain.