Parma2h
Food Tour with Tastings & Sightseeing in Parma
From€65.00
/ person
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About this activity
Visit an authentic Parma ham producer in the heart of Emilia-Romagna to witness the complete curing process—from pork selection through the months-long ageing that creates Italy's most celebrated prosciutto. Learn directly from traditional ham masters how this Protected Designation of Origin product achieves its distinctive flavour and texture.
Get your tour and visit a farm in Parma to see how Parma Ham is made. Explore the secrets behind Prosciutto di Parma and learn how it goes through each phase to make this Italian well-known product.
The tour starts with the pick up at the meeting point. Our driver will bring you to a farm in the Parma region. It is where porks are raised and the famous Prosciutto di Parma is made by the Italian ham masters. In this farm, you will be introduced to the process of ham making and the story that holds behind.
The process starts with the selection of pork legs, then comes salting. Salting is a very delicate process that must be done only by professionals. After salting, the hams rest for 2 or 3 months. You will also hear about the other phases of ham making: washing, drying, greasing, curing and the final step, branding. In the and enjoy parma ham with a glass of Malvasia dei Colli wine.
The tour starts with the pick up at the meeting point. Our driver will bring you to a farm in the Parma region. It is where porks are raised and the famous Prosciutto di Parma is made by the Italian ham masters. In this farm, you will be introduced to the process of ham making and the story that holds behind.
The process starts with the selection of pork legs, then comes salting. Salting is a very delicate process that must be done only by professionals. After salting, the hams rest for 2 or 3 months. You will also hear about the other phases of ham making: washing, drying, greasing, curing and the final step, branding. In the and enjoy parma ham with a glass of Malvasia dei Colli wine.
Highlights
- ✓See the full Prosciutto di Parma production cycle: salting, resting, washing, drying, greasing, curing, and branding
- ✓Meet skilled artisans who hand-salt legs using centuries-old techniques
- ✓Taste finished Parma ham paired with local Malvasia dei Colli wine
- ✓Small group format ensures personal interaction and questions answered
- ✓Roundtrip transport from central Parma included
Insider tips
- ★Ask your guide about the significance of the farm's branding mark—each producer's stamp is a mark of authenticity and quality
- ★The salting room is cool and can feel chilly; bring a light layer even in summer
- ★Visit in autumn or winter to see active production; summer curing cycles mean fewer visible hams in process
Good to know
- •3-hour duration includes transport and tasting; plan for minimal walking but some standing in production areas
- •Meeting point pickup in Parma; confirm exact location when booking
- •Wine tasting included; let supplier know of any dietary restrictions in advance
- •Small group size (exact number not specified; enquire for group composition preference)
Who it's for
Food and culinary tourists seeking authentic production experiencesItalian regional cuisine enthusiasts and wine loversSmall group travellers wanting hands-on cultural immersionPhotography and heritage documentation enthusiasts
Best time to visit
October through March offers the most active production phases and cooler conditions ideal for ham curing. Visit mid-morning to avoid crowds and maximise time with artisans.
Frequently asked questions
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