Creations · Summer 2026

Recipes & Creations

Unique compositions by Bosco Bellinghausen — founder of BeefSommelier and meat & charcuterie sales expert at Frischeparadies, one of Germany’s leading premium fine food supermarkets.

From the Founder

A word from Bosco Bellinghausen

This page is my personal invitation. As a meat and charcuterie sales expert at Frischeparadies Munich — one of Germany’s leading premium fine food supermarkets — I worked daily with the finest products Europe has to offer. These compositions grew directly from that experience.

What you find here are not recipes in the classical sense — they are compositions. Discover Signature plates, summer pairings and party creations. Good ham needs no explanation — but it deserves a story.

Bosco Bellinghausen · Founder, BeefSommelier · Frischeparadies München · 2026

Signature Plates

Exclusive compositions by Bosco Bellinghausen — the finest of the season

SIGNATURE

Nº 1 · Prosciutto di Parma, aged 24 months

Peachy Parma

Parma 24 wrapped around fig on peach

SIGNATURE

Nº 2 · Tuscan fire-cured ham (Prosciutto Toscano, spiced cure)

Summer Punch

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

SIGNATURE

Nº 3 · 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

Nº 1 · 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.

Nº 2 · 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.

Nº 3 · 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.

Nº 4 · Parma 15 Months

Prima Primavera – The Young Classic

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

Nº 5 · 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.

Nº 6 · 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

Nº 1 · 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

Nº 2 · 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

Nº 3 · 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.