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Bedogni Egidio

Bedogni Egidio S.P.A.

Italy15 products

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Bedogni Egidio S.P.A. specializes in the production of Prosciutto di Parma and other traditional cured meats. Established in 1956, the company operates in Langhirano, Emilia-Romagna, where the unique climate contributes to the aging process. Bedogni emphasizes a blend of traditional craftsmanship and modern technology to ensure consistent quality. The product range includes Prosciutto di Parma, coppa, culatello, and salami. The company is committed to environmental standards and undergoes annual certification.

Cured Meat

Information compiled from bedogniegidio.it · Last updated 12 October 2026

Products from Bedogni Egidio

Product summaries are written by Fooshi from public sources.

Coppa stagionata tradizionale a metà stag. min. 90gg

Italy · Cured Meat

Coppa stagionata per almeno 90 giorni, tipica di Parma. La carne è lavorata e stagionata per esaltare morbidezza e sapore. Prodotto in Emilia Romagna.

Coppa stagionata tradizionale stag. min. 90gg

Italy · Cured Meat

Traditional coppa from Parma, aged for at least 90 days. Known for its softness and rich flavor, ideal with aged cheeses or in sandwiches. Produced in Emilia Romagna.

Culatello Di Zibello Spellato Dop S.V.

Italy · Cured Meat

This Culatello Di Zibello is a DOP product, aged for a minimum of 18 months. Made from adult pig thighs from Emilia Romagna and Lombardy, it is handcrafted to achieve its distinctive pear shape.

Ghiottolino con Tartufo singolo

200 g · Italy · Cured Meat

This Ghiottolino with black truffle is aged for about 20 days. Made from lean pork cuts and black truffle, it is vacuum-sealed and weighs approximately 200 g. Ideal for enhancing various dishes.

Ghiottolino, stag. min. 15 gg, in fila da n. 4 pz

900 g · Italy · Cured Meat

Ghiottolino salame, aged for at least 15 days, packaged in a set of four. Ideal for picnics or quick appetizers. Pairs well with cheese and bread. Produced in Emilia Romagna.

Guanciale Di Gola Stagionato A Meta' Sotto Vuoto stag. min. 3 mesi

Italy · Cured Meat

Guanciale di suino stagionato per almeno 3 mesi, condito con erbe aromatiche e spezie. Ideale da gustare crudo o come ingrediente in ricette mediterranee. Prodotto in Emilia Romagna.

Guanciale di Gola Stagionato stag. min. 3 mesi

Italy · Cured Meat

Guanciale di suino stagionato per almeno 3 mesi, condito con erbe aromatiche e spezie. Perfetto per piatti come amatriciana e carbonara. Prodotto in Emilia Romagna.

Pancetta al pepe nero metà

3.4 kg · Italy · Cured Meat

This Pancetta al pepe nero is aged for a minimum of 2 months. It is handcrafted from Italian pork, seasoned with black pepper, and vacuum-sealed. Weighs approximately 3.4 kg.

Prosciutto di Parma DOP 24 mesi, disossato diviso a metà

7.5 kg · Italy · Cured Meat

This Prosciutto di Parma DOP is aged for 24 months, deboned, and halved. It weighs approximately 7.5 kg and is vacuum-sealed. Produced in Langhirano, it offers a unique aroma and flavor.

Prosciutto di Parma DOP 24 mesi, disossato diviso in tre

7.5 kg · Italy · Cured Meat

This Prosciutto di Parma DOP is aged for 24 months, deboned, and divided into three parts. It weighs approximately 7.5 kg and is vacuum-sealed. Produced in Langhirano, it combines unique aroma and flavor.

Prosciutto Parma DOP “EGIDIO 1956”, minimo 30 mesi

4 kg · Italy · Cured Meat

This Prosciutto Parma DOP “EGIDIO 1956” is aged for a minimum of 30 months, deboned, and ready for slicing. It weighs approximately 4 kg and is vacuum-sealed, offering a rich flavor profile.

Salame e filetto a metà stag. min. 60gg

Italy · Cured Meat

Salame with a whole pork fillet inside, aged for over 60 days. Made from heavy Padano pork, encased in natural casing. Ideal with bread or on a tartine. Produced in Emilia Romagna.

Bedogni Egidio — Artisan food producer | Fooshi