Pancetta Supercoppata

Both are cured hams made from the pork neck. Production varies primarily from region to region, as each farm and each region in Italy naturally strives to distinguish itself through its own production process.

Our partner Bedogni Edigio from Parma is also convinced that its Pancetta Supercoppata is the best, and so are we. In addition to the other products manufactured by Bedogni, such asParma ham,Guanciale,GhiottolinoorBresaola punta d'anca, the selection of raw materials plays a crucial role. It's clear that only the finest pigs are suitable for the production of Bedogni's world-famous Parma ham. Therefore, it's clear that the belly and neck cuts from these animals also provide only the best raw materials for the Pancetta Suppercoppata.

Like all Bedogni products, the cured ham is processed by hand: salted, bound, and then dried for several months in the company's own curing rooms. This creates the unique, incomparable, delicious aroma of this artisanal top-quality product.

Im Land der Rohschinken Italien gibt es unzählige Varianten und Veredelungsmethoden bei Pancetta, dem Bauchspeck. Nicht zu verwechseln mit Lardo, der aus dem Rückenspeck gewonnen wird. Schon die Form der Rohschinken-Varianten variiert von rund gebunden zu flach in natürlicher oder gepresster Form. Wie jeder Rohschinken wird Pancetta zuerst gepökelt um dann anschließend geräuchert oder luftgetrocknet zu werden. Unser Pancetta Suppercoppata ist luftgetrocknet und zeichnet sich durch seine charakteristische, rot-weiße und sehr gleichmäßige Maserung aus.