Prosciutto Cotto Blu Coati: Whole-Leg Italian Cooked Ham for Professionals
Prosciutto Cotto Blu is the whole-leg cooked ham (Gran Coscia) by Salumificio F.lli Coati, steam-cooked slowly at low temperature in Marano di Valpolicella (Verona). Each piece weighs approximately 8 kg, arrives in an aluminium bag with a 120-day shelf life at 0-4 °C and is gluten-free with no milk derivatives. A high-yield, consistent cooked ham for delicatessens, sandwich bars, pizzerias and hotel kitchens in Switzerland.
What Is Prosciutto Cotto Blu
Prosciutto cotto is one of the most popular Italian deli meats: pork leg cured in brine and then slowly cooked until tender and delicately flavoured. The Blu line by Coati is made from a whole pork leg (85% pork leg in the recipe, with water, starch, salt, natural flavourings and dextrose) and is cooked slowly with steam at low temperature, so the slice stays compact, moist and easy to cut by machine.
The Producer: Salumificio F.lli Coati
Salumificio F.lli Coati S.p.A. is a family-run charcuterie producer from Valpolicella, in the hills north of Verona (Veneto), with roots going back to the early 1900s and four generations of salumeria experience. The company works by three principles: selection of whole legs, patient marinating with natural aromas and spices, and slow cooking at controlled temperature, with cooked hams cooked for around 25 hours at low temperature to preserve the noble proteins of the meat.
Sensory Profile
The slice is a uniform pale pink with the natural muscle structure of the whole leg visible. The aroma is delicate, the taste sweet and balanced with a light note of spices from the marinade, and the texture is tender but firm enough for thin, intact slices on professional slicers.
Technical Specifications
Variable-weight piece of approximately 8 kg in an aluminium bag, 2 pieces per carton (producer item AZPRO 010). Shelf life 120 days stored at 0-4 °C. Gluten-free, no milk derivatives. Average nutritional values per 100 g: energy 509 kJ / 121 kcal, fat 5.2 g (of which saturates 3.6 g), carbohydrates 2.1 g (of which sugars 1.1 g), protein 15 g, salt 2.0 g.
Professional Uses
- Deli counter and sandwich bar: slice to order at 1-2 mm for panini, tramezzini, toast and club sandwiches; the whole 8 kg leg keeps slicing waste low.
- Pizzeria: classic prosciutto e funghi — add the slices halfway through baking or right after the oven to keep them soft and avoid drying.
- Gastronomy and catering: cold cut platters with Grana Padano DOP, artichokes in oil and focaccia; cut into cubes for pasta dishes, savoury cakes and rustic pies.
- Hotel breakfast and brunch: pre-sliced trays for buffets, kept at 0-4 °C and refilled in small batches.
Common Mistakes to Avoid
- Slicing hours in advance: the slices oxidise and dry out. Slice as close to service as possible and cover the cut surface with food film.
- Baking it on the pizza from the start at full oven temperature: the ham dries and turns salty. Add it mid-bake or after baking.
- Storing the opened piece unwrapped: always protect the cut face, keep at 0-4 °C and use the opened piece within a few days.
Delivery and Logistics
Refrigerated B2B and B2C delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Kloten, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Montreux) 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 It Is For
Designed for delicatessens, sandwich shops, pizzerias, restaurants, hotels, caterers and canteens that need a reliable everyday cooked ham with documented quality and a long shelf life. Order Prosciutto Cotto Blu Coati on LAPA and receive it with the next refrigerated delivery.
