Langhirano is the recognized capital of ham, a land characterized by the processing and aging of pork meat and ideal location for the Museum which is located in the restored rooms of the former Forum Boarium, a building of 1928, dedicated to the negotiation of livestock. The exhibition itinerary reconstructs, on the one hand, the production process of the fine products of the Parma “salumaria” art “from pork to cured meats” and, on the other, it is a sort of ideal journey from the ancient pork butchery to the methods of today’s production. There are eight themed sections displaying photographic material, historical documents and audiovisual projections, dedicated to the territory, to the pig breeds that are decisive for the quality of the products, to salt and its fundamental food, historical and political role, to pork butchery and its ancient gestures, to the processing of ham and to the role of the Parma Ham Consortium in safeguarding the quality of a product that is extraordinary for its sweetness and organoleptic characteristics.
43013 Langhirano
