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A small-group day tour from Parma that visits a working ham farm where Prosciutto di Parma is made. A driver picks you up at a meeting point and brings you to the farm, where you walk through how the ham is produced: selecting pork legs, salting, resting, washing, drying, greasing, curing and branding. It ends with a tasting of Parma ham and a glass of Malvasia dei Colli wine. It suits food travelers who want to see production up close rather than only eat the result; the draw is the guided farm visit and tasting, not a large sightseeing circuit.
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This small group tour takes you to a farm in the Parma region to see how Prosciutto di Parma is made. The farm raises pigs, and Italian ham masters produce the ham there. You learn about the process and the story behind it.
The tour starts with pick-up at the meeting point, and a driver takes you to the farm. The process begins with the selection of pork legs, followed by salting. Salting is a delicate step that only professionals do. After salting, the hams rest for 2 or 3 months.
You also hear about the other phases: washing, drying, greasing, curing and the final step, branding. The tour ends with a tasting of Parma ham and a glass of Malvasia dei Colli wine.
