Sorrentino's Prosciutto Cotto alle Erbe is a premium Italian herb cooked ham produced in Mozzagrogna (Chieti), Abruzzo. Selected fresh pork legs are deboned, seasoned inside and out with a blend of aromatic herbs, slow-cooked and then browned in a steam oven. The result is a delicate pink slice with a subtle herbal aroma, supplied as a vacuum-packed half of approximately 6 kg for deli counters and professional kitchens.
What Is Herb Cooked Ham
Herb cooked ham is a variant of classic Italian prosciutto cotto in which the meat is aromatized with aromatic herbs both internally and externally before cooking. The deboned leg is slow-cooked at controlled temperature and finished with a browning step in the steam oven, which fixes the herbs on the surface and gives the ham its characteristic appearance and gentle roasted note.
The Producer: Salumificio Sorrentino, Abruzzo Since 1982
Salumificio Sorrentino was founded in 1982 in Mozzagrogna, in the province of Chieti, by master salumiere Marino Sorrentino. Three generations of the family work in the company today: from founder Marino to his son Giovanni and grandsons Marino and Oreste. The catalogue counts over 90 items, the entire production cycle takes place within the company facility with full supply-chain traceability, and the plant holds BRC and IFS food safety certifications. All Sorrentino products are gluten-free.
Organoleptic Characteristics
The slice is compact and uniformly pink, with the herb crust visible along the edge. The flavour is delicate and sweet, typical of slow-cooked ham, lifted by the aromatic herb blend that perfumes the meat from the inside. The texture is moist and tender, ideal for thin slicing without crumbling.
Professional Uses in the Kitchen
- Deli counter: slice thin on the professional slicer and serve within the day for maximum aroma.
- Gourmet sandwiches and club sandwiches: 60-80 g per portion, paired with cheese and grilled vegetables.
- Mixed boards: alternate with cured salumi and cheeses, accompanied by pickled vegetables in oil.
- Cold dishes: diced in pasta salads, rice salads and chef salads, 50-60 g per portion.
- Hot uses: in toasted focaccia, croque-style sandwiches and pizza added after baking to preserve the herb aroma.
Pairings
The herbal note pairs naturally with focaccia, durum-wheat bread and crisp white bread, with fresh cheeses such as mozzarella and stracchino, and with vegetables preserved in oil. On a board it works alongside aged cheeses and a glass of dry white wine.
Storage and Food Safety
Store refrigerated at 0 to +4 °C in the intact vacuum pouch. Once opened, protect the cut surface with food film, keep refrigerated and slice as needed. Always respect the cold chain: cooked ham is a ready-to-eat product and must never be left at room temperature for prolonged periods.
LAPA Delivery and Logistics
B2B and B2C refrigerated delivery from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Vevey) and mountain regions, delivery within 24-48 hours via certified food-grade partner couriers such as Swiss Post Frigo-Express, Planzer and Galliker.
Who It Is For
Designed for restaurants, pizzerias, hotels, delicatessens, catering services, Italian grocery stores and demanding private customers who want an authentic Italian herb cooked ham from a certified Abruzzo producer at the deli counter.
