Parmigiano and Parma ham factories
The tour of the factory where the Parmigiano Reggiano cheese is produced can be taken only in the morning.
The tour commences with a brief history of Parmigiano Reggiano Cheese. You will then proceed inside the factory where you will be able to see the production of the cheese taking place however, if you wish to see the start of the process the tour must commence before 9.00am as this is the time the cheese makers pull the cheese from the milk vats. You will then be taken to the seasoning/storage rooms to see the final stages of production.
At the end of the tour there will be a degustationof different aged Parmigiano Reggiano Cheeses. There is also the opportunity to buy local products from the on-sight shop.
Afterwards, we will proceed to the idyllic hills of Langhirano or Felino, home of Prosciutto di Parma Ham. The tour commences with a brief introduction of the historical side of the production, and from here you will visit the “cold stage”, where the fresh meats are processed.
You will then be told how the best meat is selected to become our future Prosciutto di Parma and the machines used for salting and the refrigeration/resting cells will then be shown. You will then move into the “environmental temperature stage”, by visiting the seasoning rooms, here characterized by the typical scents of the ham. During this stage it will be explained the method of “spillatura”, the process in which only the finest ham pasts the test, those selected by the Inspector of the Consortium will then be branded with the infamous ‘Crown of Parma’.
At the end of the food tour there will be a degustation of Parma ham and a glass of Malvasia, a sparkling, white local wine.
Prices include return transport from your accommodation or location, a private guide, entry into the facilities and a degustation at the conclusion of the visit.
IT IS NECESSARY GRREN PASS OR VACCINE CERTIFICATION.