Museo del prosciutto e dei salumi di Parma, Food museum in Langhirano, Italy.
This museum documents Parma ham production through tools, techniques, and methods displayed across eight sections. The layout mimics traditional curing racks, helping visitors understand each step of how the meat is made and preserved.
The building started as a livestock market in 1928 and became a museum on May 2, 2004. This conversion was part of a regional network of food museums designed to preserve local production knowledge.
The exhibits show how regional pig farming and salt preservation shaped local identity and food culture. These methods remain central to how people here understand their work and their place.
You can walk through at your own pace or join a guided tour to learn more details. Tasting spaces at the end let you sample products and better understand the flavors and quality.
A 1929 Berkel meat slicer sits in the sixth section, marking when modern machinery entered local production. This machine represents a turning point in how the craft began to modernize.
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