Parma Ham Tour – Discover the Secrets of Prosciutto di Parma in Langhirano

Emilia Delizia invites you to uncover the rich culinary heritage of northern Italy with an immersive Parma Ham Tour in Langhirano. This isn’t just a sightseeing experience—it’s a sensory journey through the land of flavor, history, and tradition, where one of the world’s most renowned cured meats, Prosciutto di Parma, is crafted with care and expertise passed down through generations.

Langhirano, the heart of Parma ham production, is set amidst the gentle hills of Emilia Romagna. This picturesque landscape, with its dry mountain air and ideal climate, is the perfect environment for curing meat. It’s here that our journey begins—at the source, where every leg of ham tells a story of patience, purity, and passion.

What Makes Prosciutto di Parma Unique?

Prosciutto di Parma is more than a product—it’s a symbol of Italian culinary excellence. What sets it apart from other hams? Simplicity and strict regulation. Only four ingredients are used: pork, salt, air, and time. No additives, no nitrates, no shortcuts.

The process is strictly overseen by the Consorzio del Prosciutto di Parma, which ensures that every ham bearing the prestigious five-point ducal crown has been produced according to centuries-old traditions. This crown is more than a logo—it’s a mark of quality recognized worldwide.

Ingredients and Origins

The process begins with carefully selected Italian pigs, bred and raised on a specialized diet. The most interesting detail? These pigs are often fed whey left over from Parmigiano Reggiano production, creating a beautiful synergy between two of Italy’s most iconic DOP products—cheese and ham.

Only the hind legs are used for Parma ham, and every animal must be born, raised, and slaughtered in specific regions of central-northern Italy. This traceability ensures the highest quality at every step.

The Salting Phase

Once the pork legs arrive in Langhirano, they are trimmed and prepared for curing. Expert maestri salatori—salt masters—apply sea salt by hand, a skill that takes years to perfect.

1. The first salting: The legs are salted and placed in cool storage for 5 days.
2. The second salting: They are washed, re-salted, and moved to colder conditions for 15–18 more days.

This gentle salting allows the flavors to develop slowly, naturally enhancing the meat without overpowering it.

The Art of Aging

After the salting, the legs rest in chilled rooms for about 100 days. This is when the salt continues to penetrate deeply, drawing out moisture and setting the stage for long-term curing.

Next, the legs are cleaned and trimmed into their signature pear shape. They’re then hung in special curing rooms that mimic the natural breeze of the region. Over the next 12 months—or sometimes up to 36 months—the meat transforms. The flavors concentrate, the texture becomes delicate, and the aroma develops its signature nutty profile.

Quality Testing and Certification

Before it can be called Prosciutto di Parma, each ham undergoes rigorous testing. A trained inspector uses a long needle made of horse bone to pierce the meat in five places. The inspector smells the needle after each puncture, searching for even the faintest flaw in aroma.

Only the best hams receive the ducal crown fire-branding, certifying their authenticity and quality. This attention to detail is what makes Parma ham a protected product under European law (DOP).

What You’ll Experience on Our Parma Ham Tour

This guided tour is much more than a simple factory visit. It’s an educational and sensory experience that allows you to witness firsthand the ancient art of ham-making. Here’s what you’ll see:

• Salting rooms: Learn how salt is carefully applied and managed.
• Aging cellars: Smell the air and see hams at every stage of maturation.
• Pear shaping: Discover how butchers shape the hams by hand.
• Inspector tools: See the unique horse bone needle used to check aroma.
• Branding process: Watch how the final stamp is applied with fire.

And yes—there is a tasting! At the end of the tour, you’ll savor generous slices of freshly sliced Prosciutto di Parma, paired with a glass of regional wine. Thin, fragrant, and buttery, it melts in your mouth and lingers with a perfectly balanced sweetness.

Optional Gourmet Lunch – A Celebration of Emilia Romagna

After the tour, guests have the option to join a traditional 3-course gourmet lunch at a local trattoria carefully chosen for its quality and authenticity. The menu is a love letter to the region:

• Antipasto: Mixed cured meats, including Parma ham, salame, and coppa.
• First Course: Tortelli di Erbetta (ricotta and herb-filled pasta with melted butter and Parmigiano Reggiano).
• Dessert: A seasonal homemade dolce.
• Drinks: Local wine, espresso, and a traditional digestivo.

This meal is not just about eating—it’s about connecting to the land and its flavors, rounding out your experience in the most delicious way possible.

Pickup Options and Flexibility

We offer pickups in Parma, Modena, and Bologna. Whether you’re staying nearby or coming from another city, we make it easy. You can choose between a self-drive tour or a chauffeured experience with an English-speaking guide.

All our tours are designed for flexibility—small groups, private tours, and custom itineraries are available upon request.

Why Book with Emilia Delizia?

• ✅ Over 15 years of experience in food tourism
• ✅ Small group and private options available
• ✅ Official producers only—no tourist traps
• ✅ Flexible pickup and start times
• ✅ English-speaking food experts guide every tour

Whether you’re a foodie, a travel blogger, a couple on a romantic escape, or a family with curious kids, our tour offers something special and memorable for everyone.

📍 Book Your Parma Ham Tour Today

Don’t miss your chance to explore the flavors, history, and craftsmanship behind Prosciutto di Parma. This tour is especially popular during the spring and fall, when weather and production activity are at their peak—so early booking is strongly recommended.

👉 Click here to reserve your spot or contact us directly to inquire about private groups, lunch upgrades, or combining the tour with Parmigiano and Balsamic visits.