Parmigiano, Ham, Balsamic NO LUNCH
This tour is available everyday with the exception of Sundays.
You will be picked up from your accommodation/location at 8:30am and from here we will head to the Parmigiano Cheese Factory. 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 beginning with watching the ‘Cheesemakers’ pulling 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 degustation of 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’.
To conclude our day we will travel to the Balsamic Vinegar farm house in the city of Modena. This city is the only original area of production, controlled by the Consortium.
The food tour consists of an in depth explanation on how the balsamic vinegar is produced and you will be able to see firsthand all the stages of production.
At the end of the visit there will be a degustation with tasting of balsamic vinegars.
Prices include return transport from your accommodation or location, a private guide, entry into the facilities, tastings.
IT IS NECESSARY GREEN PASS OR VACCINE CERTIFICATION.