| General information |
- the origins of the production of cured meat products
- information on the places |
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| The pig |
- the pig in history
- the pig in culture and art
- the pig in tradition
- evolution of the species (dimension, weight, meat)
- pig breeds
- pig breeding
- food |
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| Processing of pork meat |
- slaughtering
- salting
- preserving
- traditions
- terminology |
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The cured meat products and their territory
(Identification and description of the production places) |
- Prosciutto from Parma
- Culatello from Zibello
- Salame from Felino
- Coppa from Parma
- Shoulder of ham from San Secondo
- Others |
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| Prosciutto of Parma and its processing |
- Cutting the haunches
- Preparing for processing
- Salting
- Resting
- Washing and cleaning
- Drying
- Maturing and sealing
- Testing and Branding |
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The processing areas
(from the cellars to the salting room or “salador”) |
- The first cured meat plants
- Evolution of the typology
- The role of climate
- The role of technology
- The machines |
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| Salt |
- The importance of salt in history
- Salt as a means of preservation |
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| Prosciutto and cured meats in the art of gastronomy |
- Recipes and recipe books
- The use of Prosciutto in the kitchen
- Menus using prosciutto
At the end of the visit can be found the area set aside for ‘tasting’. |
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Documentation area
(Consortium of Prosciutto, Culatello, …) (Computer area) |
- Activities
- Information
- The role of the Consortium
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| Tasting area |
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| Museum shop and products |
Display and sale of catalogues, publications, gadgets |
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