Prosciutto di Parma 24 Months PDO

The Jewel of Parma

Picture this: a slice of Prosciutto di Parma 24 months PDO placed before your guest — blush-pink, laced with ivory fat, a whisper of sweetness that dissolves the moment it touches the palate. Twenty-four months of aging in the dry, fragrant air of the Parma hills — twice the PDO minimum — produces a depth of flavor no shortcut can replicate. Two ingredients only: pork and salt. Nothing more. That’s the standard your kitchen deserves.

PDO Characteristics

Production Zone

Certified territory:

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

Technical Profile

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

Flavor Comparison: 24 Months vs 12–18 Months

Attribute	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:

- Cantaloupe melon - Fresh figs - Burrata di Andria - Artisan grissini

Gourmet Pizza

Prosciutto and Burrata Pizza:

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

- Prosciutto 24 months - Burrata at centre - Fresh rocket - Extra virgin olive oil

Fresh Pasta

Tagliatelle with Prosciutto and Cream:

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

LAPA: Prosciutto di Parma for Switzerland

Why LAPA

• ✅ PDO Certified with the Corona Ducale seal
• ✅ 24-month aging independently verified
• ✅ Artisan-sliced on request
• ✅ Professional vacuum packaging 100g–5kg
• ✅ Refrigerated delivery 24–48h across Switzerland
• ✅ Whole legs available

Available Formats

• 100g: single-serve, vacuum-sealed
• 500g–1kg: weekly sliced supply
• Whole leg (7–10kg): catering and on-site slicing

Wine Pairings

• 🍷 Lambrusco di Sorbara — the classic Emilian match
• 🍷 Malvasia di Candia — sweet and aromatic, echoes the ham’s natural sweetness
• 🍷 Prosecco Valdobbiadene — fresh bubbles that cleanse the palate
• 🍷 Franciacorta Brut — elegant and structured for fine dining

FAQ

What is the 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?

With Prosciutto di Parma:

• Proteins break down into sweet amino acids
• Salt distributes evenly throughout the meat
• Flavors integrate and harmonize over time

Conclusion

NO — it is in fact the sweetest of all major Italian PDO hams.

LAPA delivers the best of Parma’s tradition directly to Swiss professional kitchens: PDO certification, 24-month aging, artisanal slicing, and fast refrigerated delivery. With over 2,000 Italian products in our catalogue, you get everything from a single, reliable partner — no compromises on quality, no hassle on logistics.

👉 Order Now

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

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