Last updated: 28 May 2026
In 30 seconds: cooked vs raw Italian ham
Prosciutto cotto (cooked ham) is deboned pork leg, brined and steam-cooked at around 70 degrees for 24 hours. Result: pale pink, soft, delicate flavour, 12-15% salt, about 140 kcal/100g. In Switzerland it costs 18-35 CHF/kg at the deli counter.
Prosciutto crudo (raw cured ham) is pork leg, dry-salted and aged 12 to 36 months. Result: deep red, sliced paper-thin, complex flavour, 5-6% salt in DOP grades, about 270 kcal/100g. CH prices: Parma DOP 35-65 CHF/kg, San Daniele DOP 40-70 CHF/kg, generic 25-50 CHF/kg.
Comparison table
| Feature | Cooked ham (cotto) | Raw cured ham (Parma DOP) |
|---|---|---|
| Processing | Brine + steam cooking | Dry salting + aging |
| Production time | ~24 hours | 12-36 months |
| Salt | 12-15% | 5-6% |
| Additives | Nitrites/nitrates allowed (E249-E252) | Salt only (in DOP) |
| Calories (100g) | ~140 kcal | ~270 kcal |
| Fat (100g) | 6-8 g | 18-22 g |
| Protein (100g) | 18-20 g | 26-28 g |
| Shelf life (opened) | 3-4 days in fridge | 7-10 days wrapped in paper |
| CH price | 18-35 CHF/kg | 35-70 CHF/kg |
| Main DOP region | Prague (foreign), Modena (IT) | Parma, San Daniele, Tuscany |
The DOP grades of Italian raw cured ham
Prosciutto di Parma DOP
Minimum aging 12 months, Emilia region. Italian Large White, Landrace or Duroc pigs born and raised in 10 central-northern regions. Only sea salt, no additives. Mark: five-pointed crown. Sweet flavour, salmon-pink slice.
Prosciutto di San Daniele DOP
Minimum aging 13 months, produced only in San Daniele del Friuli. Guitar shape (trotter kept on). Friulian microclimate between the Alps and the Adriatic. Stronger flavour than Parma, slightly savoury.
Prosciutto Toscano DOP
Minimum aging 10 months. Salting with pepper, garlic and herbs (rosemary, juniper). Robust flavour, perfect with Tuscan unsalted bread.
Prosciutto di Modena DOP
Minimum aging 14 months. Modena hills. Sweet and lasting flavour, well-distributed fat.
Prosciutto di Norcia IGP
Minimum aging 12 months. Umbrian tradition, pear-shaped processing. Savoury, slightly spiced flavour.
Prosciutto di Carpegna DOP
Minimum aging 13 months, Montefeltro (PU). Very limited production. Delicate flavour, intense aroma.
Prosciutto Veneto Berico-Euganeo DOP
Minimum aging 14 months, Berici and Euganei hills. Sweet flavour, natural sweetness from low salting.
Kitchen substitution table
| Dish | Which ham | Why |
|---|---|---|
| Classic sandwich | Cotto Prague or Modena | Softness and neutral flavour that balances bread and cheese |
| Carbonara (variant) | Parma raw 24 months (instead of guanciale) | Fat that melts, balanced saltiness |
| Melon pairing | San Daniele raw 16 months | Strong saltiness contrasts the melon sweetness |
| White pizza finish | Parma raw 18 months, added after baking | Pizza heat releases aromas without cooking the ham |
| Mixed antipasto | Toscano raw + high-quality cotto | Contrast between sweet-soft and savoury-aged |
| Saltimbocca alla romana | Parma raw 14 months | Thin and flavourful, doesn't overpower the veal |
| Tramezzini | High-quality cotto | Slices thinly, releases no liquid |
| Charcuterie board | Mix: Parma 24m + San Daniele 18m + Toscano | Aromatic progression from sweet to bold |
FAQ
Is cooked ham healthier than raw cured ham?
It depends. Cooked ham has fewer calories (140 vs 270 kcal/100g) and less fat, but more salt (12-15% vs 5-6%) and may contain nitrites. Raw DOP ham contains only salt, more protein (28g vs 19g) and zero additives. For low-calorie diet: lean cotto. For nutritional quality and zero additives: raw DOP.
How much salt is in raw cured ham?
Parma DOP contains 5-6 g of salt per 100g. Far less than the average of industrial cold cuts. Long aging naturally reduces the percentage.
Can you freeze ham?
Technically yes, but not recommended. Raw loses aroma and becomes soft when thawed. Cooked releases water and becomes rubbery. Better to buy the right quantities and store in the fridge at 4 degrees.
Difference between Parma and San Daniele?
Parma has a rounded shape (trotter removed), 12+ months aging, sweet flavour. San Daniele has a guitar shape (with trotter), 13+ months aging, stronger and slightly savoury flavour due to the Friulian microclimate.
How much does it cost per kg in Switzerland?
At the deli counter: cooked ham 18-35 CHF/kg, generic raw 25-50 CHF/kg, Parma DOP 35-65 CHF/kg, San Daniele DOP 40-70 CHF/kg. In B2B wholesale, prices drop 25-40%.
Where to buy Italian ham for restaurants in Switzerland?
LAPA imports directly from Italian DOP producers with delivery in 24-48h across Switzerland. Dedicated B2B pricing for restaurants, hotels and delis. Contact: +41 76 361 70 21.
How long does it keep opened in the fridge?
Cotto: 3-4 days in an airtight container. Sliced raw: 5-7 days. Whole or boned raw: 2-3 weeks wrapped in a slightly damp cloth.
Is raw cured ham really raw?
Yes. It is not cooked. Microbiological safety is guaranteed by dehydration (loses 30% of its weight) and salt concentration, which prevent bacterial growth. Safe even during pregnancy if DOP and freshly sliced.
LAPA: Italian ham for Swiss foodservice
LAPA has been an Italian food wholesaler in Switzerland since 2016. We import Parma DOP, San Daniele DOP, Toscano DOP and high-quality cooked ham directly from producers. Delivery in 24-48h across Switzerland, B2B pricing for restaurants, hotels, delis and resellers.
Visit the B2B shop or call us: +41 76 361 70 21