In a fertile land, bordered to the north by the Po River and to the south by the Apennines, lies Langhirano, a charming town in the province of Parma recognized worldwide as the capital of Parma Ham, which is celebrated every year during the first two weekends of September with an extraordinary Festival and to which the Parma Ham Museum is dedicated. Located just over 40 km from our farmhouse, the museum originates near the production areas of Salame Felino and Culatello di Zibello, a must-see on the Prosciutto and Wine Road of the Parma Hills.

Famous for its aroma, high nutritional value and unique, unmistakable flavor, Prosciutto di Parma has a reputation rooted in ancient times; in fact, since Roman times, cured hams produced by the Lardaroli Parmensi were particularly prized. Over the centuries, Varro, Cato, Polybius, Strabo, Horace, Plautus and Juvenal spoke of Parma ham and its preparation technique. The delicious Prosciutto di Parma has been awarded the Protected Designation of Origin PDO label by the European Community.

The museum is housed within the fully restored complex of the former Foro Boario in Langhirano, splendid rural architecture dating from 1928 historically used for livestock trading. It occupies a space of more than 500 square meters where the origins, human adventure, technical and costume evolution, anecdotes and curiosities, and gastronomic applications from the invention of sweet Parma ham to its current production are highlighted. Photographic materials, historical documents, machinery and audio-visual projections are on display.

The exhibition itinerary is divided into eight thematic sections and begins with the territory, with a description of Parma agriculture, then moves on to the section dedicated to pig breeds and then to the salt section, where the history of this very important food preservation tool is told. The fourth section is dedicated to pork butchery while the remaining ones focus on other typical cured meats from the Parma area, gastronomy, ham processing techniques and the role of the Parma Ham Consortium. Among the objects on display are: the cicciolata press from 1860; the mortar and pestle for garlic, pepper and curing salt from the early 1900s; and the superb Berkel slicing machine from 1929. Also located within the premises are: the museum shop, where publications, gadgets, tableware and local products can be purchased; and the prosciutteria.

For more information visit the official web site of Museo del Prosciutto di Parma a Langhirano.

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