Artisan Ham Production and Tasting
Visit and tasting/lasts about 2 hours
The Black Pig Ham comes from the area worldwide known as Parma Food Valley thanks to climate, soil and craft. With respect to traditional methods, here is produced one of Italy’s culinary masterpieces. In Traversolo, Black pigs, an ancient, semi-endangered breed, are raised in the open, in a natural protective habitat made by steep and narrow rocky inlets, small mud volcanoes and oak woods.
Meeting Point
- Meeting spot at Traversetolo
- Last visit at 13.00
Visit and tasting
- guided visit along ham production line
- tasting of “Maiale Nero”ham aged 30 months
End activity
Additional information
| Destination | Emilia Romagna |
|---|---|
| Duration | About 2 h. |
| Difficulty | Easy |
| Groups | Individual | Individual Min. 2 pax |
Artisan ham production and tasting
Visit and tasting | lasts about 2 hours
We’ll take you along an itinerary that shows the production of prosciutto crudo, from salting to aging. The ham has to air 12 months before being taken down to the valley and stacked in cellars for two more years. Black pigs are fed an entirely vegetable diet: grass, corn, barley, wheat, field beans, berries and acorns. Ham, with an intense taste that reminds of the scent of the woods, is made with these meats. We’ll taste the Black Pig Ham at the Prosciutto Bar.
What’s in the tour:
Guided visit to ham production + tasting of “Maiale Nero”ham aged 30 months (visit lasts about 2 hours)
| STARTING POINT/ARRIVAL | Traversetolo (PR) | ||||
| SCHEDULE OF ACTIVITIES | From 10.00 to 13.00. From Monday to Friday | ||||
| INCLUDED |
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| NOT INCLUDED |
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