Prosciutto di Parma and Balsamic Vinegar

With our Prosciutto di Parma and Traditional Balsamic Vinegar tour you have the chance to understand the importance of this products for local economy and why locals are so proud of it, also in terms of culture.

We visit a small producer of Traditional Balsamic Vinegar, the acetaia where vinegar age in wooden barrels for at least 12 years, following an ancient method of production still in use.

After a tasting of three levels of aged balsamic we move to visit a Prosciutto di Parma producer and his cellar room where thousand of pork legs mature and age hanged on wooden rack. At the end of this impressive visit you will have a tasting of delicious Prosciutto di Parma paired with local sparking wines: because quality in food is something that must be feel with your senses!

Destination
Prosciutto di Parma producer and Traditional Balsamic Vinegar of Reggio Emilia.

Departure
From Parma Ham plant: this is a self driving tour so you must have your car: if you don’t have one you can rent one of our small vw manual gear for 60 euro all included (fuel, insurance). Or use a driver service: in this case pick up can be done in Parma train station if you planned to come to Parma by train, in hotel, b&b, Airbnb, if you planned to sleep in Parma or wherever you are.

Departure Time
You can decide it by 09:00 a.m. to 5 p.m.. We can organize tailor made tour in other schedule cut on your exigenses.

Return Time
Depend on the departure time. Approximately after 3 hours.

Dress Code
Casual. Comfortable athletic clothing, hiking shoes, hat, light jacket.

Included
Entry Fees
Private guide service
Tastings

Not Included
Transport
Lunch