After a brief introduction to the history of the guide, the visit begins. At first it is explained how the best meats are chosen for the processing of culatello di Zibello and other typical cold cuts from the Parma area. Then you can see the machinery used for salting and refrigeration cells. We then move on to the warm phase, with a visit to the maturing rooms, characterized by typical aromas. At the end of the visit there will be a tasting of culatello and stronchino accompanied by a glass of Lambrusco. 

3 hours

Parma, Italy