Montevecchio Prosciutto di Parma DOP: boneless pressed ham made for professional slicing
This Prosciutto di Parma DOP by Prosciuttificio Montevecchio is a whole boneless leg of approx. 7.5 kg, pressed and knife-cleaned, vacuum-packed and matured for a minimum of 360 days. It contains only Italian pork and salt, with no preservatives, GMOs or allergens, and carries the Protected Designation of Origin under Reg. EC 1107/96 and Italian Law 26/90. It is designed for restaurants, delicatessens and gastronomy counters that slice every day: straight onto the slicer, no bone, no trimming waste.
What Prosciutto di Parma DOP means
Prosciutto di Parma is one of the most strictly regulated cured meats in Europe. The Protected Designation of Origin, guaranteed by the Italian Ministry of Agriculture under Reg. EC 1107/96 and Law 26/90, allows only two ingredients — pork from nationally raised pigs and sea salt — and a slow natural maturation. This piece is matured for at least 360 days, in line with the DOP rules, developing the typical red colour with pearly-white fat marbling, a clean aroma free of off-notes and a firm, compact texture.
The producer: Prosciuttificio Montevecchio
Prosciuttificio Montevecchio S.r.l. was founded in 2002 by Paolo Gherardi in Valsamoggia, in the province of Bologna, Emilia-Romagna. The Gherardi family, with thirty years of experience in the sector, processes the legs at the Savigno facility in the Samoggia valley, at the foot of the Bolognese Apennines, an area whose dry microclimate has long been used for curing meats. Trimming, salting and greasing follow the traditional sequence, supported by modern technology, and the company holds BRC and IFS food safety certifications.
Boneless, pressed, knife-cleaned: the foodservice format
The pressed and knife-cleaned format (producer code PAR028) is a deboned leg pressed into a regular shape and cleaned by hand with the knife. For a professional kitchen this means a high slicing yield on approx. 7.5 kg of ham, even slices from the first cut to the last, no bone or rind disposal during service and faster work at the slicer. The vacuum pack (cryovac) keeps the piece stable until opening.
Sensory profile and technical data
The slice shows a deep red colour streaked with pearly-white fat, a delicate sweetness balanced by measured saltiness and a firm consistency. Average nutritional values per 100 g: 269 kcal / 1127 kJ, 18 g fat of which 6.1 g saturates, carbohydrates below 0.5 g, sugars below 0.5 g, 26 g protein, 4 g salt. The product is sampled cyclically under a self-control plan compliant with Reg. EC 2073/2005.
Professional uses
Slice it thin to order, 60-80 g per portion for an Italian antipasto board. Add it to pizza strictly after baking: the oven heat melts the fat and toughens the slice. Use it on gourmet panini and piadine, with melon or figs in season (50-60 g per plate), or in the Emilian classic with gnocco fritto and torta fritta. Bring the slices to room temperature for about 10-15 minutes before serving so the aroma opens fully.
Pairings
Prosciutto di Parma works naturally with mozzarella di bufala and burrata, Parmigiano Reggiano, crusty bread and grissini, pickled vegetables and a glass of Lambrusco or Malvasia. On the LAPA catalogue you can complete the board with Italian cheeses, bread and preserves delivered in the same refrigerated order.
Storage and shelf life
Store vacuum-packed at +2 °C to +10 °C; best before 180 days from packing date. Once opened, keep the piece at 0-4 °C with the cut surface covered and slice to order for the best aroma and colour.
LAPA delivery and logistics
Refrigerated B2B and B2C delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C with the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Mendrisio), French-speaking Switzerland (Geneva, Lausanne, Nyon) and mountain regions (Chur, Davos) delivery within 24-48 hours via certified food-grade couriers such as Swiss Post Frigo-Express, Planzer and Galliker.
Who this product is for
Counters and kitchens that slice daily: salumerie and delicatessens, Italian restaurants, pizzerias, hotel breakfast and banqueting, catering and panini bars. One 7.5 kg piece yields around 100 antipasto portions of 70 g, with a stable food cost thanks to the bone-free, waste-free format.
