We will see where the fresh haunches are selected an salted.
We will visit the cooling, salting and “resting” rooms, each emulating the traditional winter to spring curing seasons.
Best of all we will take you to the cellar branding areas where the “Naso” or master nose deciphers the perfume of only the perfect product for the ultimate branding of the twin crowns of Parma Ham – fit for the tables of the top restaurants of Parma, Italy and the World.
Note: most days the Prosciutto workshop is a buzz with activity – On weekends this may not be the case. We have access to the factory and will see all the processes for the gourmet Parma Ham.