The absolute symbiosis between the pig and the history of Felino goes back to the Bronze Age, as documented by the bone fragments found in the remains of the Monte Leoni ‘terramaricolo’ village situated in the hills above the village.
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The museum of the Prosciutto (ham) and cured meats of Parma suggests a visit which allows the visitor to reconstruct the production process, from the pig to the finished product, excellent result of the art of Parma cured meat preparation.
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Organised in 5 distinct sections, the museum visit begins with historical evidence of the relationship between Parma and its key product, not forgetting the famous black Parma pig.
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