The Prosciutto di Parma Museum

02/05/04

May 2, 2004 : The Prosciutto di Parma Museum

On May 2, 2004 at 10.30 in Langhirano a Museum dedicated to Prosciutto di Parma shall be inaugurated.

Inside the Museum visitors will be guided along an itinerary through the secrets and ancient traditions of the Prosciutto di Parma adventure.

The museum, divided into virtual sections, will tell the whole story from the very beginning to nowadays, showing visitors how Prosciutto di Parma originated, what the slaughtering techniques and everyday life of the pig farmers where like, how they developed their skills and knowledge as regards the difficult process of curing.

A special section will be dedicated to the “salatura”, the important and delicate salting operation.

Another to “norcineria”, the ancient art of breeding and slaughtering the pigs.

A visit to the museum will reveal how the intuitions of these farmers of the past and their production methods based on trial and error were astonishingly close to the elaborate scientific knowledge of today.

The Prosciutto di Parma Museum will cover an area of about 300 square meters in the ancient market of Langhirano. More on www.museidelcibo.it

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