Learn about the history and production of Prosciutto di Parma with Prosciutto Expert Francesco Lupoas you sample hand-sliced bites paired with local craft beer.
Since Roman times, this geographically protected food became world renowned for its delicate and sweet flavor. Prosciutto di Parma can only be produced from the hind legs of specially selected heritage breed pigs raised in 11 regions of Italy according to the highest standards, on which they are monitored, inspected, and traced, approved by the Consorzio. In Parma, making prosciutto ham is part of an age-old tradition passed on from generation to generation and the methods used thousands of years ago have remained consistent.
The program begins at 2 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.