Guanciale vs. Pancetta: Der Unterschied, der zählt Letztes Update: 28. Mai 2026 In 30 Sekunden: Guanciale vs Pancetta Guanciale ist gepökelte Schweinebacke: ein einzelner fester Muskel mit dicker Fettader, 90-120 Tage gereift, nicht geräuchert. Es ist... Guide Ristoratori Salumi 08.12.2025 LAPABlog
Das Geheimnis der besten Schweizer Restaurants: SPECK DE BAITA PZ 2KG SOSIO Some dishes don’t need a description on the menu. Guests simply order them again. That kind of loyalty starts with one decision: sourcing the right product. Today we’re sharing what many Swiss chefs q... HORECA Svizzera Salumi 14.05.2024 LAPABlog
Gekochter Schinken auf Spitzenniveau: Was Ihre Küche wirklich verdient Every kitchen has that one product everyone overlooks — until it’s gone. Cooked ham is one of them. Ordered out of habit, sliced without much thought, forgotten on the plate. But it doesn’t have to be... Salumi 26.04.2024 LAPABlog
Parmaschinken: Was Sie wirklich wissen müssen — und was Ihnen niemand erzählt Most food businesses in Switzerland that serve Prosciutto di Parma are not serving Prosciutto di Parma. They’re serving a product that carries the name while missing everything that makes it worth ord... Prodotti DOP Salumi 13.01.2024 LAPABlog