Prosciutto di Parma and cured meats tour

Emilia Romagna, the land of Prosciutto and cured meats.

The History of Prosciutto di Parma

Emilia is famous for its cold cuts: Prosciutto is the most famous one, thanks to its sweet flavor which is unique in Italy. The production of Prosciutto is born during the Celtic period, when people were used to preserve meat in salt, and then with Romans and their banquettes full of sausages, Prosciutto and cold cuts. Even during military campaign, roman soldiers were used to have large quantity of salty pork meat, from the area of Po River. Today, the production is similar: Prosciutto, which is the leg of the pork, is prepared first of all with sea salt.. 

The production of Prosciutto in Emilia Romagna is divided in Prosciutto di Modena DOP and Prosciutto di Parma DOP. Both of them are protected and controlled by the two Consurtiums (Associations) and produced in specific areas of the region: the Modena one is produced in the area around the Panaro River, not over 900mt a.s.l. in the provinces of Modena, Bologna and Reggio Emilia; the Parma one is produced only in the area of Parma, 5kms south of the Roman Via Emilia, not over 900mt a.s.l.

Prosciutto di Parma tour and cured meats tour
Parma ham and cured meats tour adn taste

The visit to the Prosciutto di Parma producer

The Prosciutto and cured-meats factory you will visit was founded 30 years ago, thanks to the experience of the founding member operating in the pork slaughtering and processing sector. The first production capacity was of about 1000/1500 dry-cured Prosciutto per week. Today, the company produced a quantity of about 4000 Prosciutti a week.

During the guided tour, you will learn and discover all the process phases: the selection of raw materials from accredited slaughterhouses recognized by the regulations of the DOP, which grow up pigs in a natural way, on the hills of Modena; the first and second salting with a special preparation of a mixture of sea salt; the curing process; the desalting phase and then the transfer to the resting cells (5 cellars with different temperature and humidity); the pre-curing stage at a temperature of 15°/18° C; the greasing, manually made with a mixture of rice flour and salt; the last curing phase and finally the quality control, made by an inspector of the Consortium, which tastes with a special object the Prosciutto in 3 different parts…. Through the smell, the Inspector understands the quality and makes the fire marks which authenticates the quality.

At the end of the tour, a very generous tasting of few products (as Prosciutto, salami, pancetta, culatello, mortadella…) together with tigelle (Modena typical bread) and a glass of Lambrusco will be served!

It’s possible also to add the lunch into the new private restaurant of the producer with a very special menù of local food.

Check our food tours