Fratelli Grossi

In Felino, in the heart of the Parma area, the Grossi family has spent more than thirty years making traditional Emilian cured meats, from cooked shoulder ham to culatello, hand-shaped into its characteristic pear form and aged for at least eleven months in a bladder casing. Guided tours, Saturday mornings by appointment, take visitors through the processing rooms and the ageing cellars where the meats develop their intense aroma. A chance to learn up close the secrets of a craft passed down from generation to generation.