Original Parma Ham
A unique experience to understand why the Original Parma Ham is considered one of the most prestigious italian food products.
Well known worldwide, a symbol of the capacity to do such great stuff with simple recipes, love and passion and attentions of details. With Parma Golosa Parma Ham Tour you can visit a prosciuttificio located in hillside on south Parma, traditionally an area where the Ancient Romans start to introduce this way to cure back pork tights and transform it into “perex suctum”, latin words that originated, many centuries later, the Italian word Prosciutto.
In early days Prosciutto was made only during winter season, hang on outside the buildings in good days to be exposed to a regular wind, the “Marino”, a warm and dry breeze that comes from La Spezia gulf, cross the Apenine Mountains and run to the River Po: this wind, and salt presence, was one of the factors that make a unique connection between the production and the land, a connection that is still alive today and you can understand guided by an expert guide belong your tour.
Pork meat, salt, air and a unique knowhow: the list of ingredients, the recipe and the process are not changed in XX Centuries of history, Parma Ham is still handmade, matures in impressive cellars and after a quality test done with a traditional method, is aged to become this fantastic creation of Italian rich charcuterie.
In a Parma Golosa Parma Ham Tour you can visit a family owned business, where Parma Ham is made with love and passion: visiting the different rooms (salt, cold drying, maturation cellars, aging) and tasting some Prosciutto paired with local sparking wines, you can live an unforgettable experience, that involves A unique experience to understand why Parma Ham is considered one of the most prestigious italian food products, well known worldwide, a symbol of the capacity to do such great stuff with simple recipes, love and passion and attentions of details.
With Parma Golosa Parma Ham Tour you can visit a prosciuttificio located in hillside on south Parma, traditionally an area where the Ancient Romans started to introduce this way to cure back pork legs and transform it into “perex suctum”, latin words that will originate, many centuries later, the Italian word “Prosciutto”.
In early days Prosciutto was made only during winter season, hanged outside the buildings in good days to be exposed to a regular wind, the “Marino”, a warm and dry breeze that comes from La Spezia gulf, crosses the Apenine Mountains and run to the River Po: this wind, and salt presence, was one of the factors that make a unique connection between the production and the land, a connection that is still alive today and you can understand guided by an expert guide belong your tour.
Pork meat, salt, air and a unique knowhow: the list of ingredients, the recipe and the process are not changed in XX Centuries of history, Parma Ham is still handmade, matures in impressive cellars and after a quality test done with a traditional method, is aged to become this fantastic creation of rich Italian charcuterie.
In a Parma Golosa Parma Ham Tour you can visit a family owned business, where Parma Ham is made with love and passion: visiting the different rooms (salt, cold drying, maturation cellars, aging) and tasting some Prosciutto paired with local, sparking wines, you can live an unforgettable experience, that involves all your senses.