Prosciutto di Parma 24 Months PDO

The Jewel of Parma

Can your current supplier guarantee a prosciutto that literally melts on the palate? Prosciutto di Parma 24 months PDO is not just cured meat — it is the result of 24 months of patience, Apennine mountain air, and exactly two ingredients: pork leg and salt. Nothing else. Slice it paper-thin, close your eyes, and take in that sweet, delicate aroma with hints of toasted hazelnut and melted butter. This is why the most demanding chefs in Switzerland make it their signature.

PDO Characteristics

Production Zone

Certified territory:

• Province: exclusively Parma
• Altitude: hills up to 900 m
• Climate: natural ventilation from the Apennines
• Air: dry, ideal for aging

Technical Profile

Parameter	Value
Aging	24 months (double the minimum requirement)
Leg weight	7-10 kg
Ingredients	ONLY pork leg and salt (zero additives!)
Moisture	58-62%
Fat	12-18%
Taste	Sweet, delicate, never salty
Shelf life	12–18 months vacuum-sealed

Flavor Comparison: 24 Months vs 12–18 Months

Characteristic	12 Months	18 Months	24 Months
Sweetness	Medium	High	Very high
Complexity	Basic	Medium	High
Texture	Soft	Medium	Buttery, melt-in-your-mouth
Price/kg	€25-30	€32-38	€40-48
Ideal for	Retail consumer	HORECA standard	Fine dining and gourmet

Culinary Uses

Pure Tasting

Gourmet platter:

• Slice paper-thin (1–2 mm)
• Serve at room temperature (20°C)
• Pair with:

- Ripe cantaloupe melon - Fresh seasonal figs - Creamy Burrata di Andria - Crisp artisan grissini

Gourmet Pizza

Prosciutto and Burrata Pizza:

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

- Paper-thin Prosciutto 24 months - Burrata in the centre, oozing - Fresh peppery rocket - Drizzle of extra virgin olive oil

Fresh Pasta

Tagliatelle with Prosciutto and Cream:

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

LAPA: Your Prosciutto di Parma in Switzerland

Why Choose LAPA

• ✅ PDO Certified with Corona Ducale seal
• ✅ 24 months aging verified and guaranteed
• ✅ Artisan-sliced on request
• ✅ Professional vacuum packing 100 g–5 kg
• ✅ Refrigerated delivery in 24–48 h across Switzerland
• ✅ Whole legs available for your establishment

Available Formats

• 100 g: Single portion vacuum-sealed — perfect for starters
• 500 g–1 kg: Sliced for the entire week
• Whole leg (7–10 kg): Catering, show cooking, tableside slicer

Wine Pairings

• 🍷 Lambrusco di Sorbara — The Emilian classic, lively bubbles that cleanse the palate
• 🍷 Malvasia di Candia — Sweet and aromatic, enhances the ham’s natural sweetness
• 🍷 Prosecco Valdobbiadene — Fresh and sparkling, the perfect aperitivo
• 🍷 Franciacorta Brut — Elegant and structured, for special occasions

Frequently Asked Questions

What is the difference between Prosciutto di Parma and San Daniele?

Parma:

• Region: Parma
• Ingredients: pork + salt
• Shape: round leg
• Flavour: sweet, delicate

San Daniele:

• Region: Friuli
• Ingredients: pork + salt
• Shape: flattened leg “guitar”
• Flavour: more savoury, intense

Is 24-month prosciutto too salty?

Parma:

• Proteins break down into sweet amino acids
• Salt distributes evenly throughout the entire leg
• Flavours harmonize into a perfect balance

Order Now — Delivery in 24–48 h

ABSOLUTELY NOT!

Picture your guests closing their eyes at the very first bite. LAPA brings to Switzerland the finest Italy has to offer: PDO certification, 24 months of aging, artisan slicing, and refrigerated delivery in 24–48 h. Over 2,000 authentic Italian products at your fingertips.

👉 Call Now and Order

📧 [email protected] | 📞 +41 76 361 70 21 | 🌐 www.lapa.ch

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