After a brief introduction on the historical notes by the guide, the gastronomic visit begins with the cold phase, in the premises where fresh meat is processed.
It then explains how the best meats are chosen for making Parma ham. Below you can see the machinery used for salting and the refrigeration cells.

We then move on to the warm phase, with a visit to the maturing rooms, characterised by the typical aromas of the ham. During the seasoning, the “tapping” that leads to the branding by the Consortium with the famous “crown” of Parma ham will be explained.

At the end of the visit there will be a tasting of Parma ham accompanied by homemade bread and wine from the hills of Parma.