Charcuterie · Summer 2026

The Creations

22 summer creations and 3 signature plates — curated ham pairings from across Europe.

Signature Plates

Exclusive compositions by Bosco Bellinghausen — the finest of the season

SIGNATURE

N\u00ba 1 \u00b7 Prosciutto di Parma, aged 24 months

Peachy Parma

Parma 24 wrapped around fig on peach

SIGNATURE

N\u00ba 2 \u00b7 Tuscan fire-cured ham (Prosciutto Toscano, spiced cure)

Summer Punch

Raspberry on pineapple, wrapped in a slice of Tuscan fire-cured ham

SIGNATURE

N\u00ba 3 \u00b7 Italian truffle ham (Prosciutto al Tartufo)

Eat The Rich

Italian truffle ham (draped as a rose) on red plum, crowned with a blueberry

Summer Pairings 2026

Light, fruity and full of sunshine — ham meets the flavours of summer

N\u00ba 1 \u00b7 Bellota Ibérico 36 Months

La Dehesa – The Prince of Acorns

Intensely nutty, deep umami, melt-in-the-mouth intramuscular acorn fat, a faintly sweet finish. The most complex dry-cured ham in the world.

N\u00ba 2 \u00b7 Cebo Ibérico 18 Months

Verano Suave – The Gentle Summer Breeze

Milder and more approachable than Bellota. Pleasantly salty, delicate fat marbling, a lightly nutty base. The perfect entry ham for the curious.

N\u00ba 3 \u00b7 Bayonne Ham (France)

Lumière des Pyrénées – Light of the Pyrenees

Delicate, slightly sweet, mild saltiness, floral with a hint of mountain air. One of Europe's most refined air-dried hams.

N\u00ba 4 \u00b7 Parma 15 Months

Prima Primavera – The Young Classic

Fresh, delicately pink, mild-sweet, pleasantly salty. It shows the original, unadulterated character of Parma ham.

N\u00ba 5 \u00b7 Parma 24 Months

Bel Paese d'Estate – The Beautiful Land in Summer

Balanced, buttery-salty, nutty depth, melting texture. The heart of the Parma world: complex, yet never overwhelming.

N\u00ba 6 \u00b7 Parma 30 Months – Riserva

Riserva Rara – The Best That Time Can Give

Velvety, almost creamy texture. Deep aromas of dried fruit, cellar and elegant spice. Fruity-sweet notes with fine saltiness. The absolute expression of the Parma art.

Summer Pairings 2026 · Three Creations for the Tasting Party

Ham and fruit — it sounds unfamiliar, yet it is one of the oldest flavour secrets of Mediterranean cuisine. Saltiness and natural sweetness don't merely complement each other — they amplify one another. Europe's great fine-food markets are turning in 2026 to light, fresh combinations: premium ham meets seasonal fruit — elegant, uncomplicated and instantly understandable for every guest.

PARTY

N\u00ba 1 \u00b7 Summer Trend 2026: Tropical-Salty

La Dolce Tropicale

Sweet-nutty, buttery soft, long finish. A light salt impulse on the palate, immediately caught by the tropical fruitiness of the pineapple. Stracciatella brings creaminess and cools. Honey and pink pepper set the final note.

PARTY

N\u00ba 2 \u00b7 Summer Trend 2026: Exotic-Complex

La Dehesa del Sol

Deeply savoury, acorn-nutty, a long umami note. Mango brings tropical sweetness, passion fruit a piercing acidity that cleanses the palate. Manchego Curado adds dry saltiness. The result: sweet → salty → sour → long.

PARTY

N\u00ba 3 \u00b7 Summer Trend 2026: Fresh-Elegant

Il Dolce Estate

Finely sweet, mild-salty, a light floral note. Strawberry brings fruit acidity and red freshness, basil a green, slightly peppery aroma. Burrata provides creamy weight as an anchor. Balsamic sets a dark, sweet-sour finish.

Ham Knowledge

From Parma to Pata Negra — origin, ageing, terroir and the art of perfect slicing