Project Description

Tasting the “Crudo di Parma”, the King of cured meats

To find out why Parma ham is one of the most beloved products of Italian cuisine, we must go back to 1996.

On this date, Parma ham obtained the “Designation of protected origin (DOP)”, becoming a synonym for true quality, complying with strict disciplinary procedures for the production.

The entire procedure takes place in an extremely limited geographical area of the province of Parma. The ideal aging conditions can only be reached within 900 meters above sea level, conferring sweetness and taste to the meat.

Crudo Parma
Crudo Parma
Parmigiano Reggiano

This experience will allow you to visit an authentic Salumificio, not far from Parma, and discover the secrets behind its products. For over 30 years, the company has been one of the leading producers of this rosy-colored and soft delight, recognized throughout the world as a synonym for Italian taste and flavor.

Along with a bilingual guide, you will get to know every part of the organic farm, the producers and the entire manufacturing process. From the breeding of the pigs to the selection of fresh thighs, you will access all the rooms reserved for the drying, salting and curing processes of the ham.

You will also be taken in the areas dedicated to branding, following the olfactory examination. In this room, the 5-pointed ducal crown certifying the quality of the ham is finally added to the newly made ham.
By the end of the experience, you will enjoy a typical lunch with Parma ham and other traditional dishes such as Parmigiano Reggiano and Tortelli alla Parmigiana.