The product
Pancetta Affumicata Bernardi
High quality pancetta produced by Karl Bernardi
Code:
80404
Country of origin:
Italy - Trentino Alto Adige
Weight:
2 kg approx
Minimum order:
1 piece
| Description | Salted and spiced pancetta, seasoned by Karl Bernardi using the same mix of herbs and spices used for his speck |
|---|---|
| Appearance | This pancetta is not very high because it is well cleaned so that the waste is minimum |
| Taste | Sweet, with a pleasant aroma of smoke and hints of juniper, coriander and cumin |
| Curiosity | Salted and spicy bacon with the same tanning used for speck. Karl found that smoking should not be a single, continuous and therefore invasive process, but should find a way to let the product absorb the smoke and so he "patented" a resting and smoking cycle method using only local woods. |
| Our selection | The company, founded by Karl Oberhofer, was taken over by his grandson Paul Bernardi in the 60's, but it was Karl, Paul's son, who with a passion and a love for the typical products of the Alto Adige has made this company what it is today. The union of traditional processing and innovative tecniques make these products unique. |
| Weight | 2 kg approx |
|---|---|
| Packaging | Vacuum packed |
The producer
Karl Bernardi - Brunico (BZ) - Alto Adige
Why we chose them
Everything started when Karl Oberhofer founded his butchery in the Spitalgasse, in Brunico. For the company's motto just one word was chosen:
quality. Today, quality still remains the pillar of the company. Towards the end of the Second World War, the nephew of Karl Obenhofer, Paul
Bernardi, took over the reins of the company. He then bought the old house Hochgruber, in the center of Brunico, where since 1962 the retail store
is located. But it is with Karl Bernardi, the son of Paul, and his passion for the typical South Tyrolean products that the company became as it is
today. We have been working with Karl for over twenty years, and we would like to say that some of its products, such as speck are among the best
in South Tyrol. The mix of fresh herbs, salt and spices used to season the hams it's a recipe handed down from one generation to another and
jealously safeguarded. The combination of traditional craftmanship, innovative techniques, attention during the selection of row materials and the
unique climate of the Pusteria, really makes those products unique.
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