Your current supplier is late again? An empty charcuterie board tells no story. And your guests will remember it.
At LAPA, we understand your business. With over 2,000 products in our catalogue and reliable deliveries across Switzerland, we are the partner you can count on — every single day.
Why Italian cured meats elevate your menu
Italian cured meats are not simply cold cuts. They are geography, craftsmanship, and centuries of tradition. Each slice justifies a higher menu price — and your guests are happy to pay it.
PDO and PGI Cured Meats: The mark of excellence
Parma Ham PDO
Aged a minimum of 12 months in the hills of Parma, where the air carries the scent of the Po Valley meadows. Sliced thin, it is translucent, pink, with a white border of sweet fat. It melts on the palate. The king of Italian hams — unrivalled on any board.
San Daniele PDO Ham
Produced in Friuli, where Alpine air meets the Adriatic breeze. Distinctive guitar shape, sweeter and softer than Parma. Your guests recognise it by its fragrance before they even taste it.
Bologna Mortadella PGI
Pink, fragrant, with white fat cubes and pistachios that glisten like jewels. Thickly sliced or cubed for aperitivo — every presentation is a reason to order more. Bologna’s most iconic product, beloved by even the most discerning palates.
Alto Adige Speck PGI
Lightly smoked over beechwood, seasoned with juniper and bay, aged in the Dolomite air. Its aroma rises from the board before your guest has even sat down. Perfect on gourmet pizzas, mountain salads, and alpine antipasti boards.
Bresaola della Valtellina IGP
Selected beef, salted and aged at altitude. Ruby red, lean, perfumed with alpine spices. Laid on a bed of rocket with shaved Grana and a squeeze of lemon: a CHF 18 plate with minimal food cost and maximum impact.
Cooking cured meats: The secret behind unforgettable pasta
Guanciale
From cured pork cheek, seasoned with black pepper and spices. In the pan it sizzles, melts, and wraps pasta in a golden coat. Without guanciale there is no authentic carbonara. No amatriciana. No gricia. That is not an opinion — it is a fact.
Pancetta
From pork belly, flat or rolled, natural or smoked. Remarkably versatile: soffritto base, roast wrapping, the heart of savoury tarts. Your chef already knows it — make sure it never runs out.
Lardo di Colonnata PGI
Aged in white Carrara marble troughs with rosemary, garlic, pepper, cinnamon, and cloves. Placed on a warm crostino it melts slowly, releasing aromas that fill the entire room. A rare product that turns your antipasto into a memorable experience.
Storage: Protecting quality protects your reputation
- Whole cured meats: cool, dry place, 12-15 degrees, away from direct light
- Salumi affettati: in frigorifero, consumare entro 3-4 giorni
- Always wrap in food paper, never in plastic
- Remove from the refrigerator 15 minutes before serving: aromas open up, fats soften
Classic pairings that impress
- Raw ham with ripe melon or fresh seasonal figs
- Mortadella with warm Altamura bread and extra virgin olive oil
- Bresaola with wild rocket, shaved Parmigiano Reggiano, and Sicilian lemon
- Speck with Swiss mountain cheeses and honey mustard
The LAPA Selection: Directly from producers to your kitchen
LAPA sources Italian cured meats directly from producers — no intermediaries. Full traceability, certified freshness, better prices for you, and superior quality for your guests.
- Long-aged PDO hams
- Authentic Bologna Mortadella
- Guanciale and pancetta for the kitchen
- Selected regional cured meats from across Italy
Picture your guests looking up from their plate and asking: “Where do you source these?” That question is the best marketing you will ever have.
You are free to choose only the best. Call us now: +41 76 361 70 21 — we will guide you step by step through your product selection.