Ask an Italian meat lover to name a favorite cold cut and the response is likely to be “culatello.” Make your own way to the village of Colorno where the beloved meat is produced, roughly 20 minutesfrom Parma, to visit an artisan producer.
During your 3-hour tour, you’ll learn how the origin of the meat is guaranteed, sourced from a strip of land that runs through several Emilia-Romagna villages. The culatello, which translates as “little backside,” is seasoned, placed in a pig’s bladder, and strung up for nearly 12 months in farms dotted around the Bassa Parmense.
The region is close to the Po River, and many say that its moisture-rich air reacts with the humidity of the old cellars to give the meat its flavour.
Visit the aging cellars where the meat is hung, and then finish with a traditional lunch of culatello, local snacks, and wine.
Please note: A minimum of two people per booking is required.