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.

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. Even the shape of the raw hams varies from round, tied to flat, in natural or pressed form. Like all raw hams, 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.