STEAMED PANCETTA FINISHED IN THE OVEN

OUR NEW RECIPE OFFERS A NEW WAY OF ENJOYING PANCETTA. WE TAKE TWO LARGE CUTS OF PORK BELLY AND LEAVE THEM IN SEASONED SALT FOR TWO WEEKS, BEFORE SMOKING THEM FOR ABOUT ONE HOUR, AND FINALLY FLAVORING FOR FOUR DAYS WITH HONEY BRINE.

 The Parma ham company Bedogni Egidio SpA was founded in 1956 in Langhirano, the Parma ham hometown close to the Apennines between Emilia and Tuscany. Here the special salty air, blowing from the seaside beyond the mountains, gives to the ham its unique and unmistakable taste. In our factory high-tech solutions combine with our craftsmen traditional work to obtain the high-quality- Parma ham Bedogni.

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