Novemberpork Festival in Parma

The Worst Place on Earth (If You Are a Pig)

In the Emilia-Romagna region of Italy, the pig is so revered that an entire month of festivals is dedicated to celebrating pork and its many gastronomic expressions. This devotion is hardly surprising. Pork is the raw material behind some of Italy’s most prized food products, including Prosciutto di Parma and Culatello.

During this month-long celebration, visitors can discover just how many extraordinary delicacies are produced from pork. From traditional curing methods to demonstrations showing how the carcass is divided and processed, this festival offers an unfiltered look at one of Emilia-Romagna’s most important food traditions. Vegetarians may want to explore other attractions in the region—but for food lovers, this is a unique cultural experience.

If you are organising your visit, this event fits perfectly within a broader itinerary. For practical tips on transport, accommodation, and timing, see our main guide: How to Plan Your Trip to Parma.

The November Pork Festival takes place every weekend throughout November. Each stage is hosted by a different village along the Street of Culatello (also known as the Pork Road), beginning in Sissa and continuing through several historic towns in the Parma lowlands.

At each stop, local butchers compete to produce the biggest, longest, or heaviest pork products—earning the festival its reputation as one of the most indulgent food events in Italy.

Sissa – Flavours of Pork

The festival opens in Sissa on the first weekend of November. Friday evening features live music and celebrations, while Saturday hosts a market of typical local products including pork specialties, organic produce, fish, teas, spices, and spirits.

Sunday is the highlight: visitors can watch demonstrations of cheese-making and salami production before tasting the enormous Mariolone, a traditional cooked salami prepared collectively by local butchers.

Polesine Parmense – The Giant Prete

On the second weekend, the festival moves to Polesine Parmense. The star product here is the Prete, a salami made from pork shoulder and knuckle, wrapped in pork rind and shaped like a priest’s hat.

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For the festival, butchers compete to create the largest Prete possible. It is baked and distributed free of charge along the banks of the River Po, traditionally accompanied by local Fortana wine.

Zibello – Strolghino and Culatello

Zibello hosts the third weekend of celebrations and is best known as the home of Culatello. The featured product here is Strolghino, a thin, delicate salami traditionally made from the trimmings of Culatello.

At November Pork, Zibello’s butchers attempt to produce the longest Strolghino imaginable—sometimes stretching for several hundred metres to feed the crowds.

Roccabianca – The Grand Finale

The final weekend takes place in Roccabianca and marks the end of the celebrations. Events include the playful “Pork Hot Feet” race, Christmas markets, and tastings of the massive Cicciolata, a loaf-style pork preparation served with hot polenta.

Throughout the festival, local restaurants offer special menus highlighting traditional pork dishes, making each weekend an excellent opportunity to explore the region’s cuisine.

November is also rich in other food events across Emilia-Romagna, including truffle festivals, cheese fairs, and olive oil celebrations. This makes late autumn one of the most rewarding times to visit the region.

We’ve gathered more ideas in our dedicated section on the best food experiences in Parma, which pairs perfectly with a visit during November Pork.