Visita in un caseificio a vedere come si fa il parmigiano reggiano.
Visita guidata in caseificio del parmigiano reggiano
Coppa of Parma P.G.I.
The achievement of the P.G.I. recognition testifies the value of the Coppa of Parma as one of the most widespread butchery products that has been able to maintain its particular quality characteristics and taste properties over time, respecting the ancient…
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The Palasone raw shoulder
The raw shoulder of Palasone (part of the municipality of Sissa) is a typical cured meat of the “Bassa parmense” (the Parma lowland). It can be found with bone or boneless, but the finest and oldest one is believed to…
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The “King of cured meats”: the Culatello di Zibello
The “king of cured meats”: the Culatello di Zibello The Culatello di Zibello is a speciality of the Parma province and is considered the king of cured meats. To be exact, it comes from the area which includes the villages…
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The cicciolata emiliana (emilian pork greaves): cooked pig meat
The typical Cicciolata is a cooked cured pig meat product coming from Parma’s territory. It was recognised as T.A.P. (Traditional Agri-food Product). It is common for certain pork butchers to pour white wine or Cognac in the dough in order to…
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