In this fertile land delimitated to the North by the\u00a0river Po<\/b>\u00a0and to the South by the\u00a0Apennine <\/b>peaks, between the rivers\u00a0Enza\u00a0<\/b>and\u00a0Stirone<\/b>, since time remote herds of pigs have been raised facilitated by the vast forestlands and the presence of oaks and, thus acorns.\u00a0<\/span><\/p>\n<\/div> Pigs grazed in the vast woodland areas and the population of celtic origin which had settled there refined the\u00a0\u2018technology\u2019<\/i>necessary to use and preserve pork meat. Yet again the characteristics of the land played a vital role.\u00a0Only here do the marine winds which are channelled through the\u00a0Magra valley<\/b>, dry and cleansed of their salt content thanks to the thick chestnut woods, arrive, today as yesterday, having crossed the high Apennines and descended to the soft hills and valleys which give onto the plain, permitting an exceptional maturing process, favouring the preservation of the salted pork products whether they be worked or conserved in pig bladder.<\/p>\n Only here are the spa towns of\u00a0Lesignano\u00a0and\u00a0Salsomaggiore, where thermal salt rich in sulphur can be\u00a0 taken directly from the thermal springs which guarantees, thanks to the fact that less is needed, an optimum preservation of the meat and also its\u2018sweetness\u2019. \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/i>Only here do the dense, damp fogs of the lowlands or\u00a0\u2018Bassa\u2019<\/i>touched by the Po river, allow for the gentle maturing process of shoulders of ham (spalle) and culatte (a cut from the central part of the pig haunch) giving rise to authentic gastronomic masterpieces.<\/p>\n Only here has the art of cheese making connected with\u00a0Parmigiano Reggiano\u00a0allowed for the pigs to be fed with the first rate left-overs of the process involved in transforming milk into the King of Cheese.<\/p>\n So, not by chance then can this territory offer such a rich choice of excellent cured meat products, from the raw Parma Ham or\u00a0Prosciutto<\/b>\u00a0to the\u00a0Culatello\u00a0from Zibello, the\u00a0Salame\u00a0of Felino and the cooked shoulder of ham or\u00a0Spalla Cotta\u00a0from San Secondo; the panorama of gastronomy in Parma boasts these products, champions of quality and sweetness, of well balanced nutrition and flavour. \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0The Prosciutto of Parma Museum <\/b>is dedicated to this inestimable patrimony, to the culture by which it has been generated, to its history and to the generations of people who have faithfully passed on its secrets.<\/p>\n<\/div> Un\u2019altra suggestiva architettura conventuale si trova a San Michele Cavana, a pochi chilometri da Langhirano, ma sull\u2019altra sponda del torrente: Badia Cavana, un tempo chiesa di San Basilide. Fondata su una verde altura, intorno al 1111, da San Bernardo degli Uberti, vescovo di Parma dal 1109 al 1133, fu un\u2019importante abbazia, appartenuta alla congregazione dei Vallombrosani fino al XV secolo. Quanto rimane del monastero \u00e8 oggi una piccola e semplice chiesa d\u2019impianto romanico, dedicata a San Michele. Restaurata nel 1842, conserva della struttura originaria il nartece, caratterizzato da notevoli capitelli in pietra arenaria con simboli degli evangelisti e intrecci vegetali, e il chiostro, che ha mantenuto la planimetria del XII secolo. Secondo la tradizione, nella cripta custodirebbe le spoglie di San Basilide.<\/p>\n<\/div> Around Langhirano<\/span><\/p>\n<\/div>Langhirano<\/h2><\/div>
Badia Cavana<\/h2><\/div>
To visit<\/span><\/h2>\n<\/div>