Where the Apennine Air Becomes Flavour
Some products speak for themselves. Slice it thin, lay it on the board — the colour, the marbling, the scent. That first bite says everything. That's a Montevecchio ham.
Founded in 2002 by the Gherardi family in Valsamoggia (Bologna), the Prosciuttificio Montevecchio has spent over two decades producing cured meats the old way: select pork, sea salt, natural spices, and the air of the Emilian hills. Nothing more. LAPA sources from Montevecchio as part of a catalogue of approximately 2,000 products for Swiss restaurants, delis and hotel kitchens.
Prosciutto di Parma PDO and San Daniele PDO — Tradition, Apennine Air and Emilian Quality
Two of Italy's most celebrated protected designations of origin, produced in the hills of Bologna. Not a coincidence — this is the result of three decades of expertise, an ideal microclimate, and an unwavering commitment to process.
The Excellence of Emilian Charcuterie
Prosciuttificio Montevecchio was established in 2002 by Paolo Gherardi in Valsamoggia (Bologna), in the Samoggia valley at the foot of the Tuscan-Emilian Apennines. Two production facilities — the main plant at Via Cassola 8 in Monteveglio and the original site at Via della Libertà 67 in Savigno — ensure both capacity and consistency.
The location is no accident. The hills of Bologna provide ideal microclimatic conditions for natural curing: the right humidity, the right temperature, the right air. It's the invisible ingredient that makes the difference in every slice.
The Gherardi family brings thirty years of sector expertise and oversees every step personally: butchering, trimming, salting, finishing. The recipe has not changed: meat, salt, natural spices, and air.
Company Profile
- Founded: 2002
- Fondateur: Paolo Gherardi
- Headquarters: Valsamoggia (Bologna)
- Facilities: Monteveglio + Savigno
- Philosophy: Tradition and Quality
- Certifications: BRC, IFS
- Specialities: PDO Cured Hams
Certifications
BRC
British Retail Consortium
IFS
International Food Standard
PDO
Parma and San Daniele
The Product Range
PDO Cured Hams
Prosciutto di Parma PDO and Prosciutto di San Daniele PDO — Italy's two flagship designations, deboned and pressed, ready for professional slicing.
Aged Specialities and Culatte
Gran Culatta, Fior di Fesa, Fiocco, Lonzardo, Sgambato — premium cuts, naturally aged in Apennine air. For kitchens that demand authentic Italian charcuterie.
Guanciale and Pancetta
Guanciale al Pepe Nero, Pancetta Tesa Dolce, Pancetta Affumicata, Lardo, Spalla — the essential building blocks of a genuine Italian kitchen. Consistent quality, reliable availability.
What LAPA Sources from Montevecchio
Montevecchio is one of LAPA’s preferred suppliers for raw PDO hams and aged specialities. Consistent order volumes, certified quality, on-time delivery: that is the standard LAPA expects — and Montevecchio delivers.
PDO Hams — The Core of the Range
- Prosciutto di Parma PDO Deboned Addobbo 7.5kg PDO
- Prosciutto di Parma PDO Deboned Pressed 7.5kg PDO
- Prosciutto San Daniele PDO Deboned Pressed 7kg PDO
- Prosciutto San Daniele PDO Addobbo Washed 7.5kg PDO
- Fior di Fesa Raw Washed Skinless 6kg Best Seller
Aged Specialities and Guanciale
- Gran Culatta Cleaned Fiore 4kg Aged
- Pork Guanciale with Black Pepper 1.2kg Guanciale
- Pancetta Tesa Dolce 1.8kg Pancetta
- Pancetta Tesa Affumicata Dely 1.8kg Smoked
Why LAPA Chose Montevecchio
Prosciutto di Parma and San Daniele PDO, Fior di Fesa, Gran Culatta, Guanciale al Pepe — all aged in the air of the Emilian Apennines. Thirty years of family expertise, BRC and IFS certifications, and a production that unites artisan tradition with international food safety standards: this is the quality assurance LAPA brings to Swiss tables every day.
Restaurant, deli or hotel kitchen? Browse the full Montevecchio range in our shop — or call us on +41 76 361 70 21. We’re here to help you find the right products for your menu.