Parma: Parmigiano Reggiano & Parma Ham Food Tour with Tastings

Summary

Cheese pulled from copper vats, ham aging in cool cellars, slow sips of Malvasia

You’ll follow real cheese makers in Parma as they pull Parmigiano Reggiano from copper vats, taste different ages of cheese paired with local wine, then head out to Langhirano for a behind-the-scenes look at Prosciutto di Parma’s slow magic—ending with tastings and laughter over sparkling Malvasia. It’s hands-on and quietly memorable.

What’s the experience like?

I didn’t really know what to expect when we got picked up in Parma—somehow I thought cheese making would be quieter. Instead, the dairy was already humming when we stepped inside, with this warm, milky smell that clung to my jacket. Our guide Elena waved us over just as two guys heaved a huge wheel of Parmigiano Reggiano out of a copper vat. She laughed at my wide eyes—“It’s always heavier than it looks,” she said. There was steam on the windows and you could hear the slap of curds against the sides. I never realized how physical this process was.

The tasting room felt almost church-like after that—cooler, with rows of cheese wheels stacked high like golden bricks. Elena broke off little pieces for us: 18 months, 24 months, then a crumbly 36-month one that nearly melted on my tongue but left behind this nutty saltiness I still think about. Someone in our group tried to pronounce “Parmigiano Reggiano” properly and everyone cracked up (me included—I’m not even going to try again). The local white wine they poured cut right through the richness; I probably drank it too fast.

Afterwards we drove out past fields into Langhirano for the Parma ham part of the food tour. The air changed—sort of sweet and earthy at once—and inside the prosciutto factory it was quieter except for a few voices echoing down long corridors lined with hanging hams. Our host Marco explained “spillatura”—the test where they poke each ham with a horse bone needle to check if it’s ready. He let me sniff one after (I pretended I knew what I was smelling). The final tasting was simple: slices of Prosciutto di Parma, paper-thin and silky, plus another glass of Malvasia that tasted almost fizzy after all that salt.

I kept thinking about all those hands working behind the scenes—the early morning starts, the patience for aging things just right. On the drive back I watched the countryside roll by and wondered if I’d ever look at a wedge of Parmigiano Reggiano or a slice of Parma ham quite the same way again. Probably not.

Step-by-step itinerary

Day 1 — Parmigiano cheese and Parma ham tour

• Meet at pickup point
• Drive to Parmigiano Reggiano dairy
• Watch cheese making process
• Taste aged Parmigiano cheese
• Drive to Prosciutto di Parma producer
• Tour ham curing and aging cellars
• Taste Parma ham with local wine
• Drive back to meeting point

Top questions

How long does the Parmigiano Reggiano & Parma ham tour take?

The experience lasts around half a day including transportation from Parma, visits to both producers, tastings, and return.

Is pickup included for this food tour in Parma?

Yes, pickup and drop-off in Parma are included as part of your booking.

Are tastings included during both factory visits?

Yes, you’ll taste several ages of Parmigiano Reggiano cheese with wine and also sample Prosciutto di Parma with local wine at each stop.

Do guides speak English on this day trip from Parma?

The tour includes an English-speaking guide throughout both experiences.

Can children join this day trip to Parmigiano Reggiano & Prosciutto factories?

The tour is suitable for all fitness levels; specialized infant seats are available if needed.

What happens if I arrive late at the meeting point?

If you arrive late due to transport delays it’s considered a no-show; bookings can’t be rescheduled or refunded so plan carefully.

What’s included

Your day includes private transportation with pickup and drop-off in Parma, entry fees for both factories, an English-speaking guide throughout, tastings of various aged Parmigiano Reggiano cheeses paired with local wine at one stop and Prosciutto di Parma plus more local wine at another—all before returning comfortably to town.