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:
Gourmet Pizza
Prosciutto and Burrata Pizza:
- Base: mozzarella, tomato
- Bake the pizza
- AFTER baking:
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
- 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
Tags: `prosciutto-parma` `pdo` `24-months` `cured-meats` `restaurants` `switzerland`