Photos and historical documents, tools, machinery and movies tell of the production process of the quality products of the ”The Art of Parma Salumaria”, in a sort of idealized journey from the ancient butchery methods to today’s production processes: from the races of pigs to the basic function of salt, from the gestures of the ancient art to the delights of gastronomy, up to the role of the Consortium of Prosciutto of Parma in the safeguarding of the quality, culminating in the unique sweetness of the tasting.

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