Guanciale vs Pancetta : La Différence qui Fait le Plat Derniere mise a jour : 28 mai 2026 En 30 secondes : guanciale vs pancetta Le guanciale est de la joue de porc affinee : un seul muscle ferme avec une epaisse veine de gras, affine 90-120 jours, jamais... Guide Ristoratori Salumi 8 déc. 2025 LAPABlog
Le secret bien gardé des meilleures tables suisses: SPECK DE BAITA PZ 2KG SOSIO Some dishes don’t need a description on the menu. Guests simply order them again. That kind of loyalty starts with one decision: sourcing the right product. Today we’re sharing what many Swiss chefs q... HORECA Svizzera Salumi 14 mai 2024 LAPABlog
Le jambon cuit qui change tout: découvrez l'excellence italienne Every kitchen has that one product everyone overlooks — until it’s gone. Cooked ham is one of them. Ordered out of habit, sliced without much thought, forgotten on the plate. But it doesn’t have to be... Salumi 26 avr. 2024 LAPABlog
Le Jambon de Parme que vous ne connaissez pas encore — ce que personne ne vous a jamais dit 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 ord... Prodotti DOP Salumi 13 janv. 2024 LAPABlog