Prosciutto di Parma 24 Months PDO

The Jewel of Parma

The Prosciutto di Parma 24 months PDO is the absolute pinnacle of Italian cured meats. With aging double the required minimum (12 months), this prosciutto develops a sweet flavor, complex aromas and a texture that melts in your mouth. Perfect for refined appetizers, gourmet pizzas and creative pairings.

PDO Characteristics

Production Zone

Certified territory:

• Province: Parma exclusively
• Altitude: Hills 900m-900m
• Climate: Natural ventilation from Apennines
• Air: Dry, ideal for aging

Technical Profile

Parametro	Value
Aging	24 months (vs 12 standard)
Leg weight	7-10 kg
Ingredients	ONLY pork and salt (no additives!)
Moisture	58-62%
Fat	12-18%
Taste	Sweet, delicate, never salty
Shelf life	12-18 months vacuum-sealed

Flavor 24 Months vs 12-18 Months

Aspetto	12 Months	18 Months	24 Months
Sweetness	Medium	High	Very high
Complexity	Basic	Medium	High
Texture	Soft	Medium	Buttery
Price/kg	€25-30	€32-38	€40-48
Target	Consumer	HORECA standard	Fine dining

Culinary Uses

Pure Tasting

Gourmet platter:

• Slice thinly (1-2mm)
• Room temperature (20°C)
• Pair with:

- Melone cantalupo - Fichi freschi - Burrata di Andria - Grissini artigianali

Gourmet Pizza

Prosciutto and Burrata Pizza:

• Base: mozzarella, tomato
• Bake pizza
• AFTER baking:

- Prosciutto 24 mesi - Burrata al centro - Rucola fresca - Olio EVO

Fresh Pasta

Tagliatelle Prosciutto and Cream:

• Tagliatelle 400g
• Prosciutto 24 months 150g (in strips)
• Fresh cream 200ml
• Parmigiano 50g
• Fresh peas 100g

LAPA Prosciutto di Parma for Switzerland

Why LAPA

• ✅ PDO Certified with Corona Ducale mark
• ✅ 24 months aging verified
• ✅ Artisan sliced on request
• ✅ Professional vacuum 100g-5kg
• ✅ Refrigerated delivery 24-48h
• ✅ Whole legs available

Formats

• 100g: Single portion vacuum-sealed
• 500g-1kg: Sliced for the week
• Whole leg (7-10kg): Catering, on-site slicer

Wine Pairings

• 🍷 Lambrusco di Sorbara - Classic Emilian
• 🍷 Malvasia di Candia - Sweet, aromatic
• 🍷 Prosecco Valdobbiadene - Fresh bubbles
• 🍷 Franciacorta Brut - Elegant, structured

FAQ

Difference between Prosciutto di Parma and San Daniele?

Parma:

• Zone: Parma
• Ingredients: Pork + salt
• Shape: Round leg
• Flavor: Sweet, delicate

San Daniele:

• Zone: Friuli
• Ingredients: Pork + salt
• Shape: Flattened leg "guitar"
• Flavor: More savory, intense

Is 24-month prosciutto too salty?

Parma:

• Proteins break down into sweet amino acids
• Salt distributes evenly
• Flavors harmonize

Conclusion

NO!

LAPA brings to Switzerland: PDO certification, 24-month aging, artisanal slicing, fast delivery.

👉 Order Now

📧 [email protected] | 📞 +41 XX XXX XX XX | 🌐 www.lapa.ch/prosciutto-parma-24

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