Prosciutto crudo has always been considered the king of Italian sausages. This opinion is well founded: its taste is unique, sweet and salty at the same time, its processing is long and complex and must follow specific procedures and times. Many Italian hams have trademarks, such as DOP and IGP, which certify their production and quality. The best known are Parma ham, San Daniele ham, Tuscan ham and Norcia ham.
Prosciutto di Parma is probably the best known of all. It is characterised by its uniform colour (between pink and red), alternating with the pure white of the fatty parts, and its mild and sweet taste, not too salty, with a fragrant, characteristic aroma. According to the regulations, it can only be produced in the province of Parma, while pigs can be reared in a wider area (including Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzo and Lazio).
Museo del Prosciutto di Parma
address: Via Fabio Bocchialini, 7, 43013 Langhirano PR
opening hours: 1 March to 8 December
saturdays, Sundays and public holidays 10 a.m. to 6 p.m
admission:
full price: 5€
reduced price: 4€ groups (minimum 15 persons), adults over 65 years old
family ticket: 10€ valid for two adults and all children in the family, no limit on number
parma ham tasting:
Grissino with Prosciutto di Parma, 2€ per person
guided tours: for groups of up to 25 people: €25.00 in addition to the entrance fee
Reservations required!
