Guanciale vs Pancetta: The Difference That Makes the Dish Last updated: 28 May 2026 In 30 seconds: guanciale vs pancetta Guanciale is cured pork cheek (jowl): a single firm muscle with a thick fat vein, cured 90-120 days, no smoke. It is the only correct cho... Guide Ristoratori Salumi Dec 8, 2025 LAPABlog
The Best-Kept Secret of Swiss Professional Kitchens: SPECK DE BAITA PZ 2KG SOSIO Some dishes don’t need a description on the menu. Guests simply order them again. That kind of loyalty starts with one decision: sourcing the right product. Today we’re sharing what many Swiss chefs q... HORECA Svizzera Salumi May 14, 2024 LAPABlog
The cooked ham that raises the bar: quality your kitchen deserves Every kitchen has that one product everyone overlooks — until it’s gone. Cooked ham is one of them. Ordered out of habit, sliced without much thought, forgotten on the plate. But it doesn’t have to be... Salumi Apr 26, 2024 LAPABlog
The Parma Ham You Didn't Know You Were Missing — The Truth Behind the Legend Most food businesses in Switzerland that serve Prosciutto di Parma are not serving Prosciutto di Parma. They’re serving a product that carries the name while missing everything that makes it worth ord... Prodotti DOP Salumi Jan 13, 2024 LAPABlog