Prosciutto di Parma, an Italian PDO product, represents 2000 years of experience! The ancient Etruscans in fact started breeding pigs and invented various methods to preserve their meat. In the 2nd century A.D. Cato described the production of ham in his book De Agricoltura. A product controlled by the consortium of the same name founded in 1963, which tells of its unique bond with the animals, the land and the river Po that accompanies every phase of the farming process.
An intense tour that begins with a visit to the agrigola farm where production takes place. You will get to know the machinery used for processing and admire the various stages of curing: the pork is cured with salt for at least 12 months, the most prized ones wait even 36 before arriving on the tables! In the final stage of corking, the Master Prosciutto Maker of the Parma Ham Consortium marks each piece with the famous Parma crown logo.
At the end of the tour you will taste different types of ham accompanied by a glass of Malvasia dei Colli.
Technical features
Duration:
About 3 hours
Min. partecipants:
2
Minimum age:
For everyone
notes:
Pick-up and drop-off from the centre of Parma
