Places

Museum of Prosciutto di Parma

Langhirano - c/o ex Foro Boario - Via Bocchialini, 7

Museum of Prosciutto di Parma

ENTRANCE

Entry price: € 3.00
€ 1.50 up to 15 years. Free: disabled people and carers, teachers accompanying journalists. Taste of Ham: € 3.00 - Red: € 1.80 (for children under 15 years), tasting of typical wines with € 9

HOURS

Always open
Tuesday-Friday and by appointment for groups of 15 people min. Saturday, Sunday and public holidays 10-18 (reservations required for groups)

Contacts

Telephone: +39 0521 355009
FAX: +39 0521 355821
INFOLINE: +39 0521 864324
www.stradadelprosciutto.it

An ancient origin
The museum of Parma Ham is the second step of a project dedicated by the Province of Parma to worldwide famous gastronomic products of this land: Parmigiano-Reggiano cheese, Ham and Tomato.
Located in the former Foro Boario of Langhirano, built in 1928, the museum covers an area of more than 500 square metres and is divided into several sections illustrating the history, techniques and recepes from the origins to the present days.
In the shop, annexed to the museum, are on sale books, kitchen wares and typical products.

The name Prosciutto derives from the Latin prae exuctus, meaning dried. The secret of Parma ham is salt, the most natural and genuine of curing methods.  

History and production: since Roman times the unique air of this land, dry and sweet-smelling with aromatic breezes from the Apennines, have created the perfect conditions for a natural drying of high quality hams.

For centuries hams have been patiently salted and lovingly cured by experts on the softly rolling hills around Parma. Cured with air, salt and nothing else, rosy-hued and fragrant Parma ham is widely considered the world's best prosciutto.

Nothing is added to Parma ham except salt and the curing is carefully controlled and measured by trained experts, the Master Salters, giving the distinct sweet flavour for which Parma ham is famous world over.

Only the stamp of the five-pointed Ducal Crown qualifies the true Prosciutto di Parma.
The fire branding is the final certification that all the processing stages have been carried out correctly and rewards the commitment and patience of the Parma ham producers.

Guided tours for groups of maximum 25 people are available. The tour lasts approximately one hour at the cost of € 20,00 plus entrance tickets. On request tasting of typical food.

Source: local Staff Parma

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