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 ordering twice.
At LAPA, we’ve built our reputation on one principle: what arrives at your door must be exactly what you promised your customers.
What makes Prosciutto di Parma different
L'appellation DOP n'est pas une étiquette marketing. C'est une norme légalement appliquée qui définit la zone géographique, la race et l'alimentation des porcs, le processus de salaison et la durée d'affinage. Sans additifs. Sans colorants. Sans polyphosphates. Juste de la cuisse de porc et du sel marin — et un minimum de 24 mois dans l'air frais des collines d'Emilia-Romagna.
- Natural sweetness — no added sugars, no flavor enhancers. The depth of flavor comes from time and terroir alone.
- Un gras persillé qui fond — coupez-le finement et regardez le gras devenir translucide, libérant des notes de noisette et de beurre vieilli.
- Intégrité structurelle — tient bon sur la trancheuse, sur la planche, dans l'assiette. Pas de suintement d'humidité, pas de texture qui s'effrite.
- Boneless, pressed format — approximately 7.5 kg, vacuum-sealed, zero waste at the blade.
Why Swiss food businesses choose LAPA
We are a Swiss B2B food wholesaler with over 3,000 references in our catalog. We deliver 6 days a week, temperature-controlled, across all of Switzerland. No minimum order. Personalized pricing based on your volume. A dedicated account contact who knows your operation.
Our clients include restaurants, hotels, catering companies, and delicatessens that cannot afford to guess on quality.
How it works
- Order today — through our Web App, available 24/7.
- Order by 05:00, delivered the same day — 6-day delivery, on-time, temperature-controlled.
- Serve with confidence — knowing every slice meets the standard your customers expect.
The cost of the wrong supplier
A guest who eats disappointing charcuterie doesn’t complain. They simply don’t return. In a competitive Swiss market where Italian authenticity is both expected and scrutinized, the wrong supplier doesn’t show up on your invoice — it shows up in your reservation book.
Product specifications
- Aging: 24–36 months
- Format: boneless pressed, approx. 7.5 kg, vacuum-sealed
- Certification : AOP — Consorzio del Prosciutto di Parma
- Delivery: 6 days a week, all of Switzerland
- Catalog: 3,000+ references
Appelez-nous : +41 76 361 70 21
Ou passez votre commande directement via notre Web App en moins de 3 minutes.
Le bon jambon. Le bon partenaire. À chaque fois.
