The tour begins with a visit to the dairy, starting from the "casello", a place where the milk is cooked in the so-called "caldere" from which the forms of Parmigiano Reggiano are extracted. It will then be possible to visit the brine room and the seasoning warehouse within which it will be possible to try to "beat" the Parmigiano Reggiano as the Consortium experts do. At the end of the gastronomic tour there will be a tasting of Parmigiano Reggiano of different ages accompanied by typical mustards and local red wine. Then continue towards the ham factory, where the Parma ham is born. The visit starts from the premises where fresh pork meat is processed and where only the best legs for Parma ham are selected. It then continues into the maturing cellars where the "sugnatura" will be explained and where the Parma hams will be "stapled" in the presence of the visitors to discover the aromas and evaluate their goodness. At the end of the tour there is a tasting of ham and wine from the hills before returning to the city.
The tour starts at
