This is a genuine ethnographic museum on the theme of Parma Ham production, set up inside the renovated premises of the former cattle market in Langhirano, a building dating back to 1928.
The exhibition space is arranged in eight themed sections. The layout recalls the wooden frames on which the cured meats are hung to mature, known locally as “scalere”.
The first section focuses on the territory around Parma, local agriculture from antiquity to today, and the relationship between animal husbandry and agricultural production. The second section is dedicated to pig breeds reared for the production of cured meats including the indigenous black pig of Parma.
The next section looks at the salt which is such an indispensable product in the process of manufacturing cured meats.
The fourth section deals with the equipment and peculiarities of the work of the norcini – pork butchers.
In the fifth room is displayed, on panels, the whole variety of deli meats from Parma: in addition to Parma Ham, Culatello di Zibello, Salami Felino and Spalla Cotta di San Secondo as well as various other products of local pork butchery.
The sixth section is devoted to food and recipes.
The seventh room, the largest in the museum, is responsible for explaining the overall procedure to produce ham.
The eighth part is dedicated to the most relevant information on Parma Ham and the Consortium that protects it.
Finally, there is a dedicated space for tasting and a point of sale offering typical products.