Langhirano is a place that captivates visitors with its scenic, spiritual, and historical beauty. Yet, there is another fascinating world to discover that makes it an unmistakable paradise: its food and wine panorama.

The extraordinary culinary tradition in Langhirano, Emilia-Romagna, is unparalleled. Here, you are in the court of the King of Italian cured meats: Prosciutto di Parma, which, thanks to its privileged geographical position, boasts an ancient history as one of the most appreciated Italian products in the world.

But that’s not all! In this article, I will guide you through the exceptional typical flavors of Langhirano and explore the vast gastronomic offerings this territory has to offer.

The King of Cured Meats: Prosciutto di Parma

Langhirano is the true capital of Prosciutto di Parma PDO. Nestled in the gentle hills of Parma, Langhirano enjoys a unique geographical position and boasts a microclimate ideal for producing top-quality Prosciutto.
Its particular climate allows the artisanal curing facilities in Langhirano to perform an ancient ritual: on mild, sunny days, the windows of the curing facilities are opened, letting the fresh breeze caress the hams hanging on wooden racks during their aging process.

The origins of local production are rooted in the breeding of pigs, practiced in this area since ancient times, thanks to its forests, woodlands, and particularly favorable temperatures.

Even today, Prosciutto di Parma is made from young pigs, aged for at least 12 months and salted just enough to offer that distinctive sweetness to the palate.
The millennia-old tradition, wisdom, and passion preserved from generation to generation, along with the deep connection to the territory, are some of the secrets that make this cured meat unique and unrivaled worldwide, earning it the title of “The King of Cured Meats.”

Felino Salami

Equally famous and native to this area is Felino Salami, which takes its name from the locality where it is produced: Felino, not far from Langhirano.
Felino is also tied to a centuries-old tradition of producing this characteristic salami, which encapsulates the passion and craftsmanship of local artisans in its unmistakable flavor.

Made with high-quality pork and traditional spices, Felino Salami is a true delight for the palate. Its balanced texture and intense taste make it one of the undeniable stars of Langhirano’s tables.

Il Culatello

Another incomparable specialty produced here, particularly in the area between Zibello and Langhirano, is Culatello.
This product is made from the finest part of the pig—the thigh—and its artisanal processing and slow aging give Culatello a unique and enveloping flavor.
Exploring Langhirano offers the perfect opportunity to savor this treasure and appreciate its authentic taste. The unique microclimate and the skilled craftsmanship of local butchers contribute to this treasure’s quality and authenticity, which are difficult to match elsewhere.

Parmigiano Reggiano PDO

Langhirano provides a complete gastronomic experience, especially with the tasting of Parmigiano Reggiano PDO, a cheese renowned and loved worldwide, and one of the most awarded and imitated!
The production of this cheese occurs exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua, using milk from local farms.
The manufacturing process and long aging follow centuries-old traditions passed down by Benedictine monks since the 1100s, with master cheesemakers carefully monitoring each wheel day by day.
The result is the Parmigiano Reggiano PDO we all know, with its rich, complex, and unmistakable flavor! It is a staple on our tables and a delicious ingredient in countless recipes.

The Prosciutto Festival in Langhirano

Every September, Langhirano hosts the Prosciutto Festival, which celebrated its 26th edition in 2023. During this event, the city transforms into a lively stage for tastings and gastronomic celebrations, offering a rich calendar of events related to the area’s typical products.

Additionally, participating curing facilities open their doors to the public through the “Open Windows” initiative, inspired by the practice still used by some artisanal producers. This event allows visitors to immerse themselves in Langhirano’s culinary traditions, exploring production sites and participating in guided tastings.

Tasting Langhirano: The Prosciutto Museum and Beyond

In Langhirano, exploring local flavors is an everyday experience.
At the end of a visit to the Prosciutto Museum, you can participate in a tasting at the adjacent Museum Restaurant. Here, you can enjoy dishes of freshly sliced cured meats alongside exquisite traditional dishes made from local ingredients and recipes: fresh stuffed pasta, fried dough, delicious pork roasts, and prosciutto—all paired with a glass of Lambrusco!

Moreover, the passion for local products is evident in the numerous delicatessens scattered throughout the town. One of them, in particular, has been open for over 150 years. Here, savoring the authentic flavors of local gastronomic excellence becomes a delightful opportunity to immerse yourself in the local culture.
A truly multisensory and cultural experience!

For all information on events, tastings, times and dates, see https://www.portaletorrechiara.it/

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