Two afternoon options for visitors to Modena: a prosciutto ham tasting at a working producer, or a traditional balsamic vinegar acetaia visit. Both depart from Modena train station at 3:00pm with a private English-speaking guide and return by early evening — leaving time for the Ferrari Museum before dinner. Modena is 20 minutes by regional train from Bologna. For a full morning that combines a Parmigiano Reggiano dairy visit with balsamic and prosciutto, see the Foodies Delight food tour.
Prosciutto Ham Afternoon Aperitivo
Visit a working prosciutto producer in the Modena countryside and taste cured ham at the source — cut fresh from the leg, tasted alongside local bread and wine in the curing rooms. This is not a display put on for tourists; it is a working producer that sells direct, where the guide explains the DOP regulations, the salting and hanging process, and the difference between producers. The afternoon slot makes it easy to combine with a morning in Bologna or a late arrival into Modena.
| Start time | 3:00 pm — Monday to Friday (not weekends or public holidays) |
| Departure | Modena train station |
| Returns | 5:30 pm at Modena train station |
| Duration | 2.5 hours |
| Type | Private — minimum 2 people |
| Price | From €129 per person |
| Included | English-speaking guide, air-conditioned transport, prosciutto tasting |
| Optional add-on | Parmesan cheese cellar visit (no production in the afternoon) |
Traditional Balsamic Vinegar Acetaia Visit
Traditional Balsamic Vinegar of Modena DOP is aged for a minimum of 12 years in a sequence of barrels made from different woods — oak, chestnut, cherry, mulberry. The 25-year minimum (Extra Vecchio) is one of the most concentrated food products in Italy. This visit takes you into a working acetaia to taste both ages directly from the barrel alongside the producer, and understand why the real thing bears no resemblance to commercial balsamic vinegar. The guide handles the explanation and the tasting; you handle the eating.
| Start time | 3:00 pm — Monday to Saturday (not Sundays or public holidays) |
| Departure | Modena train station |
| Returns | 4:30 pm at Modena train station |
| Duration | 1.5 hours |
| Type | Private — minimum 2 people |
| Price | From €65 per person |
| Included | English-speaking guide, air-conditioned transport, balsamic tasting |
| Optional add-on | Vineyard wine tasting |
Both tours return to Modena station in time to visit the Casa Enzo Ferrari Museum before catching the train back to Bologna for dinner.
FAQ
Can I do both the ham and balsamic tours on the same afternoon?
No — both tours start at 3:00pm and run at the same time. If you want to visit a prosciutto producer, a balsamic acetaia, and a Parmigiano Reggiano dairy in a single day, our Foodies Delight food tour covers all three in one morning, departing from Modena or Bologna.
How do I get to Modena from Bologna?
Regional trains run from Bologna Centrale to Modena roughly every 30 minutes; the journey takes about 20 minutes. No advance reservation is needed — buy a ticket at the station or on the Trenitalia app. Both tours depart from Modena train station, so step off the train and you are at the meeting point.
How is this different from the morning food tour?
The morning Foodies Delight tour visits three producers — Parmigiano Reggiano dairy, balsamic acetaia, and prosciutto producer — and runs until early afternoon. The afternoon tours are shorter, single-producer experiences starting at 3:00pm. They suit visitors who arrive in Modena after lunch, want a lighter commitment, or are adding a producer visit to an existing afternoon in the city.
What does the prosciutto tasting include?
A guided visit to the curing rooms where the legs hang, an explanation of the DOP process — salting, resting, hanging times — and a generous tasting session with different cuts and ages, served with local bread and wine. The producer sells direct, so you can buy to take home if you want. Transport from and back to Modena station is included.
Can I buy products at the producers?
Yes. Both producers sell direct. The acetaia sells Traditional Balsamic Vinegar of Modena DOP in certified bottles at 12 years and 25 years (Extra Vecchio). The prosciuttificio sells vacuum-packed slices and whole legs. We can advise on quantities and packaging that travel well.
Is the tour available every day?
The prosciutto aperitivo runs Monday to Friday (not weekends or public holidays). The balsamic vinegar tour runs Monday to Saturday (not Sundays or public holidays). Both start at 3:00pm. Check the booking calendar for specific date availability.
Is the tour suitable for children?
Yes, for children around 8 and older who are comfortable in a working farm setting. Very young children may find the pace slow. Contact us before booking if you are travelling with a family and we can advise on the best fit.
About Gabriele
My grandfather had a farm. He delivered milk to the local Parmigiano Reggiano cooperative every morning — the same kind of small family caseificio we visit on our tours today. The cheese was made a few kilometres away. The balsamic vinegar aged in the attic. We ate prosciutto that had been hanging in the cellar for two years.
I took all of this completely for granted, moved abroad, and then spent years being quietly horrified by what passed for Italian food everywhere else. Parmigiano that tasted of cardboard. Balsamic vinegar that was basically caramel syrup. Pasta from a tin. I’m not going to name countries.
I started Emilia Delizia in 2008 because I wanted people to understand what they were missing — and because watching someone’s face when they taste real 25-year balsamic for the first time never gets old. Seventeen years in, same producers, same obsession. Lonely Planet liked it. Channel 4 called us when they needed someone who actually knew the acetaias in Modena. TripAdvisor gave us 4.9 out of 5, which I’m choosing to interpret as proof that the other 0.1 of a star is simply unattainable.