After a brief introduction on the historical notes by the guide, the gastronomic visit begins with the cold phase, where the fresh meats are processed. It is then explained how the best meats are chosen for the processing of Parma ham. Afterwards it is possible to see the machinery used for salting and the refrigeration cells. We then move on to the hot phase, with a visit to the maturing rooms, characterized by the typical aromas of ham. During the seasoning, the "tapping" that leads to the branding by the Consortium with the famous "crown" of Parma ham will be explained. At the end of the visit there will be a tasting of Parma ham accompanied by a glass of Malvasia dei Colli di Parma .