It bears the five-pointed crown of the Dukes of Parma and is a trademark of Italian cuisine: Parma ham. In autumn, Parma, Langhirano and Medesano invite you to a big festival in honour of their prosciutto.
Many producers then open the doors to their manufactories and allow a look behind the scenes of the production of this unique ham speciality.

In Langhirano, 25 kilometres south of Parma, participants in the slicing competition compete to see who can cut the fastest wafer-thin slices from the ham leg, and the Ham Museum shows how the delicate prosciutto is processed and preserved.

In Parma, at Piazza Garibaldi, visitors can taste Parma ham from various producers - as well as other local products.
There is street theatre, art exhibitions, wine tasting and guided excursions in the surrounding area.