L'arte dei salumi italiani
Italian cured meats are a unique gastronomic heritage in the world. Each region has its specialties, the result of centuries-old traditions and knowledge passed down from generation to generation.
DOP and IGP Cured Meats
Parma Ham DOP
Il re dei prosciutti italiani. Stagionato per almeno 12 mesi nelle colline di Parma. Sapore dolce e delicato, perfetto se affettato sottile.
San Daniele DOP Ham
Produced in Friuli. Characteristic guitar shape. Sweeter and softer taste than Parma.
Bologna Mortadella IGP
Bologna's most iconic cured meat. Soft, fragrant, with cubes of fat and pistachios. Excellent in sandwiches or cubed for aperitifs.
Alto Adige Speck IGP
Lightly smoked and spiced ham. Typical of South Tyrol, perfect on pizzas and salads.
Bresaola from Valtellina IGP
Salted and aged beef. Lean and flavorful, ideal with arugula, grana, and lemon.
Cooking Cured Meats
Pillow
From pork cheek, essential for carbonara, amatriciana, and gricia. Abundant fat that melts during cooking.
Bacon
From pork belly. Can be flat or rolled, sweet or smoked. Versatile in cooking.
Colonnata IGP Lard
Aged in marble tubs with aromatic herbs. Melts on the tongue. Perfect on warm crostini.
Come Conservare i Salumi
- Whole cured meats: cool and dry place, 12-15 degrees
- Sliced cured meats: in refrigerator, consume within 3-4 days.
- Wrapped in food paper, never in plastic
- Remove from refrigerator 15 minutes before serving.
Classic Pairings
- Raw ham with melon or figs
- Mortadella with fresh bread
- Bresaola with arugula and parmesan
- Speck con formaggi di montagna
The LAPA Selection
LAPA imports the best Italian cured meats directly from producers. Our selection includes:
- Aged DOP hams
- Authentic Bologna Mortadella
- Guanciale and pancetta for cooking
- Selezionati salumi regionali
Conclusion
Italian cured meats are much more than simple cold cuts: they are an expression of territory, tradition, and craftsmanship. Offering quality cured meats means valuing authentic Italian gastronomy.