Visit a Culatello Ham Producer with Traditional Lunch
During your 3-hour tour, you’ll learn how the origin of the meat is guaranteed, sourced from a strip of land that runs through several Emilia-Romagna villages. The culatello, which translates as “little backside,” is seasoned, placed in a pig’s bladder, and strung up for nearly 12 months in farms dotted around the Bassa Parmense.
The region is close to the Po River, and many say that its moisture-rich air reacts with the humidity of the old cellars to give the meat its flavour.
Visit the aging cellars where the meat is hung, and then finish with a traditional lunch of culatello, local snacks, and wine.
Please note: A minimum of two people per booking is required.
- Food tasting
- Hotel pickup and drop-off
- Confirmation will be received at time of booking
- A minimum of 2 people per booking is required
Local tour leader Matteo Agoletti is a knowledgable person who could explain the ham making process in person in depth. Lunch in countryside nice restaurant with local style dishes as well as Parma ham , choices of wine, cheeses, dessert, pasta.....etc. Absolutely good for value and worth to join.