La Prosciutteria di Langhirano, Parma Province
The small hill town of Langhirano, 20 kilometres south of Parma in the Parma Valley, is the undisputed world capital of Prosciutto di Parma, and visiting one of its DOP-certified curing houses is one of the most genuinely extraordinary food experiences in Italy.
How Prosciutto di Parma Is Made
The legs — always from Large White, Landrace or Duroc pigs raised in ten specific Italian regions — arrive at the curing houses in October and November, are rubbed with sea salt, and then hang in rooms with slatted windows that are opened and closed by hand to regulate the mountain air flowing up from the Apennines. Nothing else: no nitrates, no smoke, no additives.
After a minimum of 12 months (and up to 36 for reserve hams), each leg is probed with a horse-bone needle by a maestro salatore, who sniffs it at five specific points to assess quality. Only legs that pass are branded with the five-pointed Ducal Crown.
Where to Visit and Taste
The Consorzio del Prosciutto di Parma organises free guided tours of member curing houses through its website (prosciuttodiparma.com); the Pio Tosini and Leporati facilities both offer excellent English-language visits by appointment.
After the tour, drive the 10 minutes back toward Parma to the village of Torrechiara, where a perfectly preserved 15th-century castle overlooks vineyards and prosciuttifici — pack a picnic of thinly sliced ham, a wedge of Parmigiano and a bottle of Malvasia dei Colli di Parma and eat on the castle ramparts.
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