The Museum of Prosciutto and Cured Meat Products of Parma is located in the small city Langhirano, west of Parma,in the site of the former cattle market between the historic center and the Parma River.
For centuries and still today the area south of the Po River and north of the Apennine ridge of mountains, is famed for its prosciutto, cured hams. It is a land rich in oaks yielding acorns for feeding pigs; guaranteed a supply of special preserving salt from thermal springs; and blessed by the marine winds from the Mediterranean Sea for drying the savory haunches.
The Museum of the Prosciutto and cured Meats of Parma is dedicated to these gifts of nature, to the gastronomic culture that developed prosciutto, to its history and to the generations of people who have faithfully passed on its secrets.
Inside the museum, there is an exhibition detailing the production of Parma’s prized cured meats. You can also follow the changes in production methods from ancient pork butchery to modern technologies.
There are eight sections in the museum composed of photographs, historic documents, machinery, and audio-visual productions. The museum strives to define the region, the pig breeds used for certain products, the historic and political role of salt, pork butchery, and the many types of traditional Parma salumi (cured meats). There is also information about importance of the Prosciutto di Parma Consortium and their work to safeguard quality.
A visit to the museum ends in the tasting room where a variety of sliced meats and local products are served. For a very special afternoon, add a tasting of local wines.
Museum of Prosciutto and Cured Meats of Parma
Via Bocchialini, 7
Langhirano (PR)