Factory Conti Prosciutti
Langhirano, Emilia-Romagna
In the heart of Langhirano, Salumificio Conti opens its Prosciutto di Parma production with a route through the salting rooms and curing cellars, among the original 1968 wooden racks. The guided visit reveals the secrets of the process, from fresh leg to curing, ending with a tasting of 24-month Prosciutto di Parma, Dolce Culatta and Fiocco. An immersion in the aromas and slow rhythms of one of the trades that define Emilia's Food Valley.