Italian IGP Cured Meats: Restaurant Purchasing Guide
Introduction
Italian IGP cured meats (Indicazione Geografica Protetta - Protected Geographical Indication) represent a unique gastronomic heritage and an indispensable distinctive element for every Italian restaurant operating in Switzerland. Choosing authentic, high-quality cured meats not only enhances the menu but communicates professionalism, attention to raw materials, and respect for tradition.
LAPA is the ideal partner for Swiss restaurateurs seeking authentic Italian IGP cured meats, guaranteeing careful selection, certified traceability, and specialized refrigerated logistics.
Main Italian IGP Cured Meats
Raw Hams
Prosciutto di Parma IGP
- Minimum aging: 12 months
- Premium aging: 18-24-36 months
- Corona Ducale fire brand
- Sweet and delicate flavor
- Uniform pink color
- Traditional appetizers
- Prosciutto with melon/figs
- Gourmet pizzas
- Wrapping for meats and fish
- Characteristic "guitar" shape
- Minimum aging: 13 months
- SD fire brand
- More marked flavor than Parma
- Intense aromatic perfume
- Savory aromatic flavor
- Presence of pepper and spices
- Aging 10-12 months
- Excellent with Tuscan bread
- Aging 14+ months
- Large uniform slice
- Balanced flavor
- Versatile in kitchen
Salamis
Prosciutto Toscano IGP
- Fine compact grain
- Delicate flavor
- Only Italian pork
- Ideal for refined appetizers
- Medium grain
- Decisive flavor
- Aging 45+ days
- Perfect for boards
- Very fine grain
- Short aging (20-30 days)
- Very soft
- Quick consumption
- Large format
- Medium grain
- Balanced flavor
- Long storage
Cooked Cured Meats
Salame Brianza IGP
- With pistachios or plain
- Sliced or whole format
- Kitchen versatility
- From appetizer to ingredient
- Slightly smoked
- Delicate flavor
- Excellent for gourmet sandwiches
Special Cured Meats
Mortadella Bologna IGP
- Neck cut
- Characteristic marbling
- Aging 60+ days
- Sweet aromatic flavor
- Not smoked
- Rolled or flat
- For cooking or sliced
- Intense flavor
- Most precious part of thigh
- Aging 10-14 months
- Limited production
- Unique complex flavor
- Premium price
- Beef
- Aging 4-8 weeks
- Low fat content
- Carpaccios and salads
- Slightly smoked
- Aging 22+ weeks
- Delicate smoked flavor
- Versatile in kitchen
IGP Cured Meats Comparison Table
| price Bresaola della | Type | Aging | Storage | Lean healthy cured meat: | Prezzo* | Main Use |
|---|---|---|---|---|---|---|
| Prosciutto Parma | Raw | 12-36 mo. | 4-7°C | 60-90 days | €€€ | Appetizers, pizzas |
| Prosciutto San Daniele | Raw | 13+ mo. | 4-7°C | 60-90 days | €€€€ | Premium appetizers |
| Culatello Zibello | Raw | 10-14 mo. | 4-7°C | 30-45 days | €€€€€ | Tastings |
| Salame Felino | Raw | 45-90 days | 8-12°C | 30-45 days | €€ | Boards |
| Coppa Piacentina | Raw | 60+ days | 8-12°C | 45-60 days | €€€ | Appetizers |
| Mortadella Bologna | Cooked | - | 0-4°C | 15-20 days | €€ | Versatile |
| Speck Alto Adige | Smoked | 22+ wk. | 4-8°C | 60-90 days | €€€ | Cooking, appetizers |
| Bresaola Valtellina | Raw | 4-8 wk. | 2-6°C | 20-30 days | €€€€ | Carpaccios, salads |
Selection Criteria for Restaurants
1. IGP Certification
Verificare sempre:- IGP logo on package
- Establishment number
- Protection Consortium certificate
- Documented traceability
- Compliant labeling
2. Organoleptic Quality
Aspetti da valutare:- Appearance: uniform color, adequate marbling
- Smell: aromatic, without anomalous odors
- Consistency: appropriate to type
- Flavor: balanced, characteristic
3. Format and Portioning
Whole piece or portion:
- Maximum quality and freshness
- Requires professional slicer
- Longer storage
- Important initial investment
- Immediate practicality
- Controlled portions
- Waste reduction
- Extended shelf life
- Ideal for medium volumes
- LAPA service on request
- Guaranteed freshness
- Customized thickness
- Professional packaging
4. Aging
more delicate, ideal for general public
- Minimum: more delicate, ideal for general public
- Medium: balanced, versatile
- Extended: intense flavor, expert clientele
- Extra: premium tastings, special events
Storage Best Practices
Raw Aged Cured Meats
Whole piece:
- Temperature: 12-15°C
- Humidity: 70-80%
- Hang in cellar/cell
- Cover cut part with cloth
- Consume within 6-12 months
- Temperature: 4-7°C
- Store in refrigerator
- Open 15-20 min before service
- Consume within 48-72h of opening
- Don't refreeze
Cooked Cured Meats
Mortadella and cooked:
- Temperature: 0-4°C
- Quick consumption after opening (24-48h)
- Keep vacuum sealed until use
- Don't expose to direct light
Errors to Avoid
- Wrong temperature: too cold dries, too hot deteriorates
- Plastic wrap: non-breathable, creates condensation
- Air exposure: oxidation and rancidity
- Advance cutting: loss of aromas and quality
- Odor mixing: in refrigerator with other foods
Slicing Techniques
Raw Hams
- Thickness: 1-2mm (veil)
- Direction: perpendicular to bone
- Temperature: room (20°C)
- Knife: long and tapered or slicer
- Presentation: slightly overlapped
Salamis
- Thickness: 2-3mm
- Angle: slightly oblique
- Temperature: cool (12-15°C)
- Knife: sharp or slicer
- Presentation: rosette or linear
Bresaola and Smoked
- Thickness: 1-1.5mm (very thin)
- Direction: with grain
- Temperature: cold from fridge
- Knife: very sharp
- Presentation: carpaccio or rosette
Gastronomic Pairings
Prosciutto di Parma 24 months
- Cantaloupe melon
- Fresh figs
- Burrata or stracciatella
- Artisanal breadsticks
- Wines: Sweet Lambrusco, Malvasia
Culatello di Zibello
- Parmigiano Reggiano 36 months
- Fruit mostarda
- Rye bread
- Mountain butter
- Wines: Fortana, Dry Lambrusco
Salame Felino
- Gnocco fritto
- Parmigiano Reggiano
- Onion preserve
- Homemade bread
- Wines: Barbera, Bonarda
Mortadella Bologna with Pistachios
- Hot focaccia
- Piadina romagnola
- Crescentine
- Pistachio cream
- Wines: Pignoletto, Ortrugo
Speck Alto Adige
- Black bread
- Horseradish (kren)
- Pickles
- Mountain hut butter
- Wines: Gewürztraminer, Lagrein
Bresaola della Valtellina
- Arugula and grana
- Lemon and extra virgin olive oil
- Porcini mushrooms
- Balsamic vinegar
- Wines: Valtellina Superiore, Grumello
Menu Proposals with IGP Cured Meats
IGP Cured Meats Board - Classic
- Prosciutto di Parma 24 months
- Salame Felino
- Coppa Piacentina
- Mortadella Bologna with pistachios
- Hot gnocco fritto
- Parmigiano Reggiano
- Assorted preserves
- Mixed pickles
IGP Cured Meats Board - Premium
- Prosciutto di San Daniele 20 months
- Culatello di Zibello
- Salame Felino
- Coppa Piacentina
- Speck Alto Adige
- Fruit mostarda
- Parmigiano Reggiano 36 months
- Chestnut honey
- Homemade bread
Bresaola Carpaccio
- Bresaola della Valtellina
- Fresh arugula
- Parmigiano shavings
- Extra virgin olive oil and lemon
- Black pepper
Gourmet Prosciutto Pizza
- Margherita base
- Prosciutto di Parma 18 months (added after cooking)
- Apulian burrata
- Arugula
- Parmigiano shavings
Advantages of Ordering IGP Cured Meats from LAPA
Certified Selection
- Only authentic IGP: guaranteed certification
- Complete traceability: from producer to restaurant
- Direct partnerships: with selected consortia and producers
- Quality control: on every delivery
- Conformity certificates: provided with every order
Complete Range
- Over 25 IGP cured meat references
- Different aging available
- Professional and portioned formats
- Classic and premium lines
- Novelties and seasonal specialties
Specialized Refrigerated Logistics
- Cold chain: guaranteed from producer
- Refrigerated transport: constant 4-7°C
- Fast deliveries: 2-3 times per week
- Professional packaging: vacuum or ATP
- Tracking: shipment monitoring
Flexibility and Service
- Customized orders: mix of references
- Flexible quantities: from 1kg up
- Slicing on request: customized thickness
- Dedicated account manager: expert consultation
- Staff training: on products and service
HORECA Commercial Conditions
- Competitive prices: wholesale rates
- Deferred payment: 30 days standard
- Quantity discounts: on recurring orders
- Loyalty program: exclusive benefits
- Monthly promotions: on selected references
How to Calculate Quantities
Appetizer Board (per person)
- Total cured meats: 80-100g
- Types: 4-5 different varieties
- Each variety: 15-20g
- Prosciutto Parma: 2kg
- Salami: 1.5kg
- Coppa: 1kg
- Mortadella: 1kg
- Other: 0.5kg
Prosciutto Pizza
- Prosciutto per pizza: 30-40g
- For 50 pizzas: 1.5-2kg
Sliced Yield
- Prosciutto whole 7-8kg: ~6kg net sliceable
- Salami 1kg: ~850g net
- Coppa 2kg: ~1.7kg net
Trends and Innovations
Premium and Niche Cured Meats
Crescente interesse per:- Extra-long aging
- Certified organic productions
- Native pig breeds (Nero di Parma, Cinta Senese)
- Limited and numbered editions
Sustainability
Attenzione a:- Extensive farming
- Certified animal welfare
- Controlled feeding
- Reduced ecological packaging
Presentation and Storytelling
- Cured meat carts with table-side cutting
- Menu with producer story
- Wine/craft beer pairings
- Themed tasting events
Use in Modern Cuisine
- Cured meats in gourmet first courses
- Dehydrated cured meat chips
- Cured meats in savory pastry
- Cured meat reductions and sauces
FAQ - Frequently Asked Questions
What's the difference between IGP and DOP for cured meats?
What's the difference between IGP and DOP for cured meats?
What's the difference between IGP and DOP for cured meats?
How to recognize authentic IGP cured meat?
How long does raw ham last after opening?
Can I freeze IGP cured meats?
Which cured meats are essential for an Italian restaurant?
How to calculate food cost for cured meats?
How to calculate food cost for cured meats?
Does LAPA supply small formats for bistros?
Conclusion
Italian IGP cured meats are a quality investment that distinguishes a restaurant and builds customer loyalty. Choosing a specialized supplier like LAPA means guaranteeing authenticity, freshness, and a complete service that supports your establishment's success.
Order your IGP cured meats from LAPA today and bring Italian cured meat excellence to your restaurant in Switzerland!
Contact our sales team for personalized consultation, free samples, and discover the exclusive conditions reserved for HORECA professionals.