Prosciutto di Parma PDO Boneless Addobbo approx. 7.5 kg — Montevecchio

Prosciutto di Parma PDO boneless addobbo ham of approx. 7.5 kg, matured for a minimum of 360 days and vacuum-packed, selected by Prosciuttificio Montevecchio of Valsamoggia (Bologna). Made exclusively from Italian pork and salt, with no preservatives and no declared allergens, it delivers high slicing yield and minimal waste: the professional choice for restaurants, delicatessens and hotels in Switzerland served by LAPA.

What Is Prosciutto di Parma PDO

Prosciutto di Parma is a raw, dry-cured ham protected by a designation of origin under Italian Law 26/90 and Regulation EC 1107/96, guaranteed by the Italian Ministry of Agricultural, Food and Forestry Policies. The recipe allows only two ingredients: Italian pork leg and salt. No nitrites, no nitrates, no preservatives of any kind. The slow maturation — at least 360 days for this selection — develops the sweet, delicate flavour that made Parma ham an icon of Italian charcuterie worldwide.

The Addobbo Cut: Designed for the Slicer

The addobbo is a boneless format in which the ham is deboned, trimmed clean with a knife, shaped and vacuum-sealed in Cryovac. The result is a compact piece of 7.5 kg and above that fits directly on a professional slicer: no bone to work around, even slices from the first cut to the last, and a far lower waste percentage than bone-in ham. For gastronomy counters and busy kitchens this means faster service and precise portion control.

The Producer: Prosciuttificio Montevecchio

Prosciuttificio Montevecchio was founded in 2002 by Paolo Gherardi in the Samoggia valley at the foot of the Tuscan-Emilian Apennines, an area whose microclimate has always favoured the curing of pork legs. The owners follow every stage personally — trimming, salting, maturation — combining thirty years of family experience with modern technology and only traditional ingredients: meat, salt, natural aromas and air. The company is BRC and IFS certified.

Sensory Profile

The slice shows the typical deep red colour with pearly-white streaks of fat, a firm texture and a clean aroma with no off notes. The taste is sweet and savoury at the same time, with the roundness that only a long maturation can give. Average nutritional values per 100 g: 269 kcal / 1127 kJ, 26 g of protein, 18 g of fat (of which 6.1 g saturates) and 4 g of salt.

Professional Uses

Slice it thin just before service and serve at room temperature, never straight from the fridge: 15 minutes at 18-20 degrees C release the full aroma. Classic applications: charcuterie boards with Parmigiano Reggiano DOP, Parma ham and melon in summer, tasting platters with figs and walnuts, pizza toppings added strictly after baking, panini and piadine, or wrapped around grissini for aperitivo service. Count 50-70 g per portion as a starter and 80-100 g for a main charcuterie plate.

Common Mistakes to Avoid

Do not slice the ham hours in advance: the slices oxidise and dry out, so slice to order. Do not bake it on pizza in the oven — the heat melts the fat and turns the meat salty and leathery; always add it after baking. Do not store an opened piece unwrapped in the fridge: protect the cut surface with cling film or a cloth to keep it from darkening.

Storage and Shelf Life

Keep vacuum-packed between +2 and +10 degrees C; best-before is 180 days from vacuum packing. Once opened, store at +2/+4 degrees C with the cut surface protected and use within a few days for optimal flavour. Remove from the refrigerator 15-20 minutes before slicing.

Delivery and Logistics

B2B and B2C refrigerated delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 degrees C guaranteed by the LAPA fleet across Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport).

Who It Is For

Designed for restaurants, pizzerias, delicatessens with a slicing counter, hotels, caterers and Italian grocery stores that want a certified PDO Parma ham with high yield and consistent quality — and for private customers who love authentic Italian charcuterie at home. Over 1,500 chefs in Switzerland choose LAPA every morning.