Among the hills of Langhirano
Bedogni was born in 1956 thanks to Egidio Bedogni, the first of the three generations of artisans of taste who transformed the production of raw ham into a real cult.
The microclimate of Langhirano and the "Bedogni method" represent the two constants of our flavor: technological innovation allows us to constantly increase the quality of our product, without ever making it lose its soul shaped by hand by our craftsmen.
In fact, technology has never contaminated the flavor of our hams, but only perfected the procedures and made its excellence constant. Thanks to our continuous search for ever greater quality, during these 60 years we have positioned ourselves in the world as a guarantee of excellence, certified every year by the major bodies in the sector.
Tasting Bedogni means experiencing the history of a company in a few seconds that has always placed passion at the center of the project. A story carried by the wind, which comes to life during the months of seasoning and presents itself on your tables, without ever going unnoticed.
Bedogni was born in 1956 thanks to Egidio Bedogni, the first of the three generations of artisans of taste who transformed the production of raw ham into a real cult.
The microclimate of Langhirano and the "Bedogni method" represent the two constants of our flavor: technological innovation allows us to constantly increase the quality of our product, without ever making it lose its soul shaped by hand by our craftsmen.
In fact, technology has never contaminated the flavor of our hams, but only perfected the procedures and made its excellence constant. Thanks to our continuous search for ever greater quality, during these 60 years we have positioned ourselves in the world as a guarantee of excellence, certified every year by the major bodies in the sector.
Tasting Bedogni means experiencing the history of a company in a few seconds that has always placed passion at the center of the project. A story carried by the wind, which comes to life during the months of seasoning and presents itself on your tables, without ever going unnoticed.
The method
An experience with over 60 years of curing: in our cellars a product takes shape that combines the characteristics that make Parma ham great in the world.
The air coming from the Tuscan coasts interacts with the scents of the chestnut and pine forests of the Emilian Apennines, bringing with it a wealth of flavor to be opened only once you arrive at your destination: in our cellars.
Even before it was common, it shares its aromas with the pork legs that we carefully select. We massage them, salt them, let them rest for months in rooms specially set up at a natural temperature. We take care of them for at least 12 months, washing them and promoting only the best of our reserve.
Savoring Bedogni is a unique experience that allows you to know a story without reading it: that of our tradition, ready to be enjoyed.
An experience with over 60 years of curing: in our cellars a product takes shape that combines the characteristics that make Parma ham great in the world.
The air coming from the Tuscan coasts interacts with the scents of the chestnut and pine forests of the Emilian Apennines, bringing with it a wealth of flavor to be opened only once you arrive at your destination: in our cellars.
Even before it was common, it shares its aromas with the pork legs that we carefully select. We massage them, salt them, let them rest for months in rooms specially set up at a natural temperature. We take care of them for at least 12 months, washing them and promoting only the best of our reserve.
Savoring Bedogni is a unique experience that allows you to know a story without reading it: that of our tradition, ready to be enjoyed.
Italian excellence
More than sixty years have passed since the Bedogni Egidio company opened its doors, but even today our products are characterized by the same passion, the same gestures, and the same search for quality that have always characterized our company and our method.
In our company, technology and tradition blend with the unique climatic conditions of Langhirano, which allow us to produce high quality hams.
The territory
Our work takes place in the heart of Italian goodness, in the tastiest land in Italy: in Langhirano, in Emilia.
In fact, in the province of Parma there is a small town, a destination for all lovers of taste.
Only here in Langhirano, the combination of air, climate and humidity creates the unique conditions for the perfect seasoning of Prosciutto di Parma and the great cured meats of the Parma tradition.
Our work has taken place right here, since 1956.
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