Museo del prosciutto e dei salumi di Parma

The museum exhibits tools, techniques, and traditions of Parma ham production through eight sections divided by structures resembling traditional curing racks.

Located in a former livestock market building from 1928, the museum opened its doors on May 2, 2004, as part of the Food Museums Network.

The exhibition space presents regional farming practices, salt preservation methods, and the various breeds of pigs used in traditional Parma meat production.

Visitors can explore the museum's collection, participate in guided tours, and conclude their visit with product tastings in dedicated spaces.

A 1929 Berkel slicer stands in the sixth section, representing a significant element in the history of local gastronomy.

Location: Langhirano

Inception: May 2, 2004

Official opening: May 2, 2004

Accessibility: Accessibile in sedia a rotelle

Address: Via Fabio Bocchialini, 7, 43013 Langhirano PR 43013 43013

Phone: +390521228152

Email: info@museidelcibo.it

Website: http://museidelcibo.it

GPS coordinates: 44.61222,10.26853

Latest update: March 17, 2025 17:05