The visit takes place amongst the following options:

1. Presentation of the territory of the Province and its characteristics
2. Swine breeds used for cured meat from ancient times to today
3. Salt and food preservation as a basic premise of the cured meat industry
4. Traditional butchery techniques
5. Prosciutto and other Parmesan cured meats in history
6. The use of cured meats in gastronomy
7. Evolution of technique and processing areas for Prosciutto production
8. Agro-alimentary production and the DOP

Audiovisuals
a. Processing ham in the second half of the XX century
b. Processing phases today

I. Inside
E. Outside