{"id":1590,"date":"2017-12-06T12:23:36","date_gmt":"2017-12-06T11:23:36","guid":{"rendered":"https:\/\/prosciuttodiparma.museidelcibo.it\/audioguida\/"},"modified":"2024-12-04T12:37:34","modified_gmt":"2024-12-04T11:37:34","slug":"audioguides-2","status":"publish","type":"page","link":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/audioguides-2\/","title":{"rendered":"Audio guides"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\"  style='background-color: rgba(255,255,255,0);background-position: center center;background-repeat: no-repeat;padding-top:0px;padding-right:0px;padding-bottom:50px;padding-left:0px;'><div class=\"fusion-builder-row fusion-row \"><div  class=\"fusion-layout-column fusion_builder_column fusion_builder_column_1_1  fusion-one-full fusion-column-first fusion-column-last 1_1\"  style='margin-top:0px;margin-bottom:20px;'>\n\t\t\t\t\t<div class=\"fusion-column-wrapper\" style=\"padding: 0px 0px 0px 0px;background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;\"  data-bg-url=\"\">\n\t\t\t\t\t\t<div class=\"fusion-title title fusion-title-center fusion-title-size-two\" style=\"margin-top:10px;margin-bottom:50px;\"><div class=\"title-sep-container title-sep-container-left\"><div class=\"title-sep sep-double\" style=\"border-color:#e0dede;\"><\/div><\/div><h2 class=\"title-heading-center\"><p>Questo servizio \u00e8 stato realizzato grazie al sostegno di Fondazione Cariparma<\/p>\n<p><img loading=\"lazy\" class=\"alignnone wp-image-2136\" src=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2020\/10\/Fondazione-CRP-bandiera300p-300x98.jpg\" alt=\"\" width=\"220\" height=\"72\" srcset=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2020\/10\/Fondazione-CRP-bandiera300p-200x65.jpg 200w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2020\/10\/Fondazione-CRP-bandiera300p.jpg 300w\" sizes=\"(max-width: 220px) 100vw, 220px\" \/><\/p><\/h2><div class=\"title-sep-container title-sep-container-right\"><div class=\"title-sep sep-double\" style=\"border-color:#e0dede;\"><\/div><\/div><\/div><div class=\"fusion-text\"><p><img loading=\"lazy\" class=\"alignnone size-400x300 wp-image-2696 aligncenter\" src=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2024\/10\/sign__the-museum-of-prosciutto-di-parma__qr_code_to_player-400x566.jpg\" alt=\"\" width=\"400\" height=\"566\" srcset=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2024\/10\/sign__the-museum-of-prosciutto-di-parma__qr_code_to_player-200x283.jpg 200w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2024\/10\/sign__the-museum-of-prosciutto-di-parma__qr_code_to_player-212x300.jpg 212w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2024\/10\/sign__the-museum-of-prosciutto-di-parma__qr_code_to_player-400x566.jpg 400w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2024\/10\/sign__the-museum-of-prosciutto-di-parma__qr_code_to_player-600x849.jpg 600w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2024\/10\/sign__the-museum-of-prosciutto-di-parma__qr_code_to_player-724x1024.jpg 724w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2024\/10\/sign__the-museum-of-prosciutto-di-parma__qr_code_to_player-768x1086.jpg 768w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2024\/10\/sign__the-museum-of-prosciutto-di-parma__qr_code_to_player-800x1132.jpg 800w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2024\/10\/sign__the-museum-of-prosciutto-di-parma__qr_code_to_player-1086x1536.jpg 1086w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2024\/10\/sign__the-museum-of-prosciutto-di-parma__qr_code_to_player-1200x1697.jpg 1200w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2024\/10\/sign__the-museum-of-prosciutto-di-parma__qr_code_to_player.jpg 1240w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/app.audiogiro.it\/tapes\/85276dc9-89e9-4f2a-a03f-44513145c604\/player?utm_medium=qr\" target=\"_blank\" rel=\"noopener noreferrer\">MUSEM OF PARMA HAM \u2013 Audioguide<\/a><\/p>\n<\/div><style type=\"text\/css\" scoped=\"scoped\">.fusion-accordian  #accordion-1590-1 .panel-title a .fa-fusion-box{ color: #ffffff;}.fusion-accordian  #accordion-1590-1 .panel-title a .fa-fusion-box:before{ font-size: 13px; width: 13px;}<\/style><div class=\"accordian fusion-accordian\"><div class=\"panel-group\" id=\"accordion-1590-1\"><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a class=\"active\" data-toggle=\"collapse\" data-target=\"#a6b6dea05fa33d142\" href=\"#a6b6dea05fa33d142\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">01 - INTRODUCTION<\/div><\/a><\/h4><\/div><div id=\"a6b6dea05fa33d142\" class=\"panel-collapse collapse in\"><div class=\"panel-body toggle-content\">\n<p>The building of the Langhirano Cattle Market, which today hosts the Prosciutto of Parma Museum, was constructed in 1928 next to the Communal Butchery. The eight sections of the exhibit\u2019s itinerary are located in the eastern wing. In the northern wing, there is a product sampling room, a sales point for typical local products, and the information point for Parma\u2019s \u201cRoad of\u00a0Prosciutto and Wines of the Hills\u201d.<br \/>\nThe province of Parma has always been an area particularly suitable for the production of cold cut meats, thanks to the geographical location and climate conditions. The presence of salt water springs has favored the development of meat processing since very remote times. Moreover, the areas at the foot of the mountains, located at the end of the valleys of the Parma and Baganza torrents and of the Taro river, are characterized by a more limited thermal variation than that of the mountain area or of the low planes.<br \/>\nMost importantly, the moderate humidity of the air, favored by sea breezes which come into the planes through the river valleys, is most favorable. Lastly, the rivers, with their pebble beds, insure excellent humidity drainage, contributing to the creation of a micro climate which is most suitable for the enzyme transformations which take place during meat seasoning.<br \/>\nThe climatic situation is very different in the plain near the Po river, where fog and extremely high humidity contribute to the excellent seasoning of \u201cculatello\u201d and \u201cshoulder\u201d ham.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#8760eda1e291cdff7\" href=\"#8760eda1e291cdff7\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">02 - Sect. 1: THE TERRITORY<\/div><\/a><\/h4><\/div><div id=\"8760eda1e291cdff7\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p>The visit begins with a description of the evolution of agriculture in the province of Parma from antiquity to the 1800s. Animal husbandry was strictly connected to the development of farming. The territory was inhabited by a succession by populations which were traditionally swine herds: the Etruscan, the Celtic Gaels, and at last, the Romans. The making of prosciutto has been known since those times, and the plains of Emilia, which were extremely rich in water and oak woods, was the ideal territory for swine. With the arrival of the Romans, salted pork meats were produced to feed the armies and to be sent to the capital. The Lombards, in about 586 A.D., and the Francs, in about 733 A.D., favored the Parma area tradition of making salted meats. Starting in the 12thcentury, the reduction of wooded areas favored the extension of pasture lands where bovines were raised for milk. With the milk serum, produced in the processing of Parmigiano Reggiano, the swine raised in large sties were fed. In this situation, production developed according to industrial patterns at the end of the 19th Century.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#a470d5fc8ce5895cb\" href=\"#a470d5fc8ce5895cb\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">03 - Sect. 2: VARIETIES OF SWINE<\/div><\/a><\/h4><\/div><div id=\"a470d5fc8ce5895cb\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p>During Roman times in Italy, animals were normally raised in the wild and pastured in woods, but there existed a type of domestic farming in stables as well.\u00a0 Various historical documents about the widespread presence of pork from antiquity to medieval times are displayed In the lectern located in the center of section 2 of the museum. In the eastern part of the Mediterranean, varieties of animals were found which belonged to the Hispanic branch. The black pork variety became popular in the Parma area. These animals still showed some wilderness features , and were smaller in size. In the second half of the 19th Century, the varieties \u2018perfected\u2019 by the English were introduced in Italy, and they had great success thanks to their productive characteristics. The Duchy of Parma was one of the first Italian states to import pigs of the Yorkshire variety. Later on the Large White Yorkshire swine replaced the local black one. After 1950, thanks to the development of genetic science, a cross between the Large White and the Landrance varieties became possible, obtaining animals with optimal characteristics for the making of prosciutto. Only in recent times, the production of cold cuts using the meat of the black swine of Parma variety has been reintroduced.\u00a0 This type of swine, which fortunately survived in mountain areas, is particularly appreciated for the tastiness of its meat.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#1136b04db30d31c8f\" href=\"#1136b04db30d31c8f\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">04 - Sect. 3: SALT<\/div><\/a><\/h4><\/div><div id=\"1136b04db30d31c8f\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p>The use of salt is one of the most ancient methods of food preservation. In order to obtain good quality cold cuts it is necessary to have salt available. Even as early as Roman times salt was so important that the word \u201csalary\u201d derives from \u201csalt\u201d, owing to the fact that this was utilized as payment for soldiers. The \u201cSalaria\u201d road was built to transport it and to distribute it through the peninsula, but soon became insufficient for the need. Therefore a great number of salt quarries were created, generally along costal areas, but also in some particular inner areas were there were natural salt springs. In the Parma territory, the Salsomaggiore springs have been known since very ancient times. In Medieval times, the commerce of salt reached a further development.\u00a0 The map shows the salt routes in use up until the 16th\u00a0Century.\u00a0 Part of the political power of Venice derived from the commerce of salt. In the province of Parma, the utilization of the Salsomaggiore springs\u00a0 was intensified during the 13thCentury. The salt obtained was white and free of debris, and its excellent quality made it suitable for the production of two kinds of foods: cheese and cold cuts, the products which gave Parma and its territory international renown.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#49d6b2b91e774e62b\" href=\"#49d6b2b91e774e62b\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">05 - THE PROCESS OF CONSERVING WITH SALT<\/div><\/a><\/h4><\/div><div id=\"49d6b2b91e774e62b\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p>Fresh meat is made of protein, fat and water. When it is left in open air at room temperature, it undergoes chemical processes of decomposition in which water plays a fundamental role. If water is eliminated, these processes become impossible, and meat remains intact for years. The most ancient method used to cure meat is to cover it in cooking salt, sodium chloride, which is water absorbent. The molecules of water in the meat close to the salt crystals, are involved in a hydration reaction, and the most external layer of meat dries up in a short time.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#3c24d70b5ac02eaea\" href=\"#3c24d70b5ac02eaea\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">06 - Sect. 4: BUTCHERY<\/div><\/a><\/h4><\/div><div id=\"3c24d70b5ac02eaea\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p>The images in the panel hanging on the wall show the handling of various tools which were in use without much change up until the 19th century: knives, hooks, and a \u201cstadera\u201d scale. In the center, a large glass cabinet displays samples of ancient butchery tools, divided according to the sequence of the different phases of the work. Together with the objects, a copy of a miniature is displayed: it is\u00a0 taken from the treatise\u00a0<i>Theatrum Sanitatis<\/i>\u00a0(the Theater of Health) written in the 1400s, which illustrates the cutlery used in the various operations in preparing pork meats, together with a large cutting board which was used as a counter, and a rack also called \u201cfork\u201d. In the display case, a tool set for itinerant butchers can be seen, consisting of a basket made of braided corn leaves, a dagger knife, a chopper, knives and the various tools used during the phases of pork butchery: from the capturing with a harpoon and a muzzle hook, which was used only in the area along the Po riverbanks, to the killing of the animal with stiletto knives, to the weighing using stadera scales, the skinning with an enameled pitcher and scrapers, and finally to the blanching and sectioning using choppers and knives.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#b16ef7d72d71b92c2\" href=\"#b16ef7d72d71b92c2\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">07 - CHARCUTERIE ACTIVITIES IN PARMA AREA<\/div><\/a><\/h4><\/div><div id=\"b16ef7d72d71b92c2\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p>Following the visit itinerary, in the corridor there are various panels illustrating salted meat production in the province of Parma from the 18th to the 20th Century. Because of the constant development of pork butchery in the Middle Ages, a corporate guild of artisans who prepared and sold salted meats and fats was created. This trade was called the\u00a0<i>Art of Lard Makers,<\/i>\u00a0and they separated and became distinguished from the\u00a0<i>Art of Butchers.\u00a0<\/i>These corporations existed in Parma dating from the 12thCentury, and the first known statute of the\u00a0<i>Lard Makers,\u00a0<\/i>dates back to 1450. A map shows the very widespread presence of\u00a0<i>Lard Maker<\/i>\u00a0shops in the City in the 18th\u00a0Century.\u00a0 By the year 1800 there were 179 shops.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#5ece7bd28bc2fa2f8\" href=\"#5ece7bd28bc2fa2f8\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">08 - Sect. 5: THE PARMA COLD CUTS<\/div><\/a><\/h4><\/div><div id=\"5ece7bd28bc2fa2f8\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p>The wall panels in this section display the different kinds of Parma area cold cuts with\u00a0photographic documentation. In the center display cabinet, there are tools related to the production of specific types of cold cuts. Those illustrated are: cicciolata, greaves, cup, Zibello loin of pork, bow, throat, lard, pork loin (or small loin), mariola, bacon, ham, \u201cpriest and bishop\u201d cut, salami (the Felino kind, called crespone \u2013big crisp \u2013 cresponetto \u2013 crisp \u2013 and strolghino \u2013 sausage) cooked shoulder and raw shoulder. Every image is accompanied by a technical description\u00a0illustrating the parts of pork used to make the specific cold cut and the types of preparation and seasoning.<br \/>\nAmong the most important cold cuts we remember:<br \/>\nThe <strong>Zibello loin of pork (culatello)<\/strong>, which is obtained from the leg muscle and is stored for at least 10 months. It has remote origins, but it has been clearly listed in the accounting chronicles only since the 18th\u00a0century. It has been a protected denomination product since 1996.<br \/>\n<strong>Prosciutto of Parma<\/strong>, the most important Italian cold cut, is mentioned for the first time in the Statute of Butchers of Parma in 1309 with the name of\u00a0<i>baffa<\/i>, perhaps from the German word\u00a0<i>backen<\/i>\u00a0which meant \u201cto dry\u201d. Its commercial success arrived relatively late in the 19th\u00a0Century. In 1963 the Cosortium of Prosciutto of Parma was born and the product was registered as a Protected Denomination of Origin product in 1996.<br \/>\nThe <strong>Salami of Felino<\/strong> in ancient times was the most important salami of Parma. It is traditionally made in the town of Felino with noble pork cuts ground with salt, pepper, garlic and white wine, and encased in the swine\u2019s gut.\u00a0 In 1997 a request for recognition of Protected Geographical Denomination was presented to authorities.<br \/>\nThe cooked and raw Shoulder is the most ancient cold cut of the province, and it is mentioned in two parchment scrolls of February 8th\u00a0and 11th\u00a0of 1170 written in San Secondo and Palasone of Sissa. The <strong>San Secondo Shoulder<\/strong> enjoyed large popularity in the 1800s and Giuseppe Verdi held it in\u00a0high regard. In 2004, a request for recognition of Protected Geographical Indication was presented to authorities.<br \/>\nIn the display case, tools used for making the different types of Parma area cold cuts can be seen,\u00a0from those made into sausages from one cut piece, to those made of ground meat and then incased in gut.\u00a0 Among other things, a meat grinder shaped like a crescent moon with three blades, some meat grinding and sausage stuffing machines and typical aprons used by operators processing pork meats can be seen.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#6851007388ad84f65\" href=\"#6851007388ad84f65\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">09 - Sect. 6: GASTRONOMY<\/div><\/a><\/h4><\/div><div id=\"6851007388ad84f65\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p>Nel pannello a destra \u00e8 presentata una selezione di ricette di cucina con i salumi dall\u2019antichit\u00e0 al XX secolo. Le prime indicazioni esaurienti relative all\u2019impiego gastronomico dei salumi ci vengono dai romani; nei loro testi \u00e8 il prosciutto il prodotto pi\u00f9 citato. Il prosciutto ha, infatti, una caratteristica rara: \u00e8 presente nei ricettari di cucina dal I al XX secolo. Anche le ricette presentate prendono le mosse da Apicio (I secolo d.C.) per giungere fino a Giuseppe Verdi (1872). Un secondo pannello presenta alcune riproduzioni di nature morte del Seicento, veri capolavori di rigore formale, che costituiscono una fonte di prim\u2019ordine per lo studio della storia dei prodotti alimentari del nostro paese. Il terzo pannello presenta una selezione di menu storici con i salumi di Parma. Al centro della sezione una affettatrice Berkel modello 7 del 1929: si tratta di una raro esemplare assemblato in Italia di un modello manuale della famosa fabbrica olandese. In una teca, infine, sono presenti due volumetti di fine Ottocento sull\u2019allevamento del maiale e sulla produzione dei salumi che testimoniano l\u2019accresciuto interesse per i suini ed i loro prodotti nell\u2019Italia del nord in quel periodo.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#a4c5bab4050f5893e\" href=\"#a4c5bab4050f5893e\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">10 -Sect.7: THE MAKING OF PROSCIUTTO: EVOLUTION OF TECHNIQUES AND PLACES <\/div><\/a><\/h4><\/div><div id=\"a4c5bab4050f5893e\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p>At the end of the corridor it is possible to see a large wooden greaves press.\u00a0 Turning to the right, there is the first video illustrating the making of prosciutto in the first half of the 1900s.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#9010649d0c5c181e4\" href=\"#9010649d0c5c181e4\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">11 - THE MAKING OF PROSCIUTTO: EVOLUTION OF TECHNIQUES AND PLACES <\/div><\/a><\/h4><\/div><div id=\"9010649d0c5c181e4\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p>Refrigerating machines appeared in the province of Parma only at the beginning of the 1900s, and in 1927 they were installed for the first time in the seasoning factories of Langhirano and Collecchio. These made it possible to artificially keep the temperature between 1 and 4 degrees Celsius inside of the insulated rooms, where legs were stored during the salting and resting period. This was an epochal event, since it freed production from seasonal cycle, making it possible to keep the factories working on a continuous cycle. Since the introduction of refrigerating machines, the sequence of operations has remained substantially the same as before, while\u00a0 technology evolved considerably, supporting the manual work with specific machines and with a strong attention to hygiene. At the beginning of this section can be seen one of the first ammonia based compressors, dating from 1939, used to refrigerate cold cut factories.<\/p>\n<p>The fresh legs arrive at various seasoning factories and undergo the following operations: cutting away of waste, salting, resting, trimming and washing, drying, seasoning and covering in lard, sampling and marking. Each phase is represented by illustrated panels and their related tools.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#751a10e76d74bbb86\" href=\"#751a10e76d74bbb86\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">12 -CUTTING AWAY OF WASTE, SALTING, RESTING, TRIMMING AND WASHING <\/div><\/a><\/h4><\/div><div id=\"751a10e76d74bbb86\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p><strong>Cutting away of waste<\/strong>:\u00a0Legs were shaped with knives in the classical form, taking away both meat and fat and rind in excess, to favor the following absorption of salt<\/p>\n<p><strong>Salting and resting<\/strong>:\u00a0The legs, after spending a day in the cooling chamber, were ready to receive the first salting. Workers spread this manually, then the legs were placed in the salting room, where they remained for about one week. Then they were cleaned from the salt which had not been absorbed, massaged, salted again and placed in the refrigerated room for twenty days, to be later cleaned from excess salt again. They were brushed, massaged, and then placed in the resting refrigerated room for\u00a0about one month. A manual salting table with a wooden prosciutto mold has been reconstructed here. Next to it, a 1960s machine used to massage the prosciutto and to compress the \u201csafena\u201d vein can be seen.<\/p>\n<p><strong>Trimming and washing<\/strong>:\u00a0At the end of the resting period, in the trimming phase, part of the bone was cut away with a saw blade and the part around the head of the femur was cleaned up with a knife. Washing was done outdoors to remove impurities or residue of salt. Water was heated up in a wood fire boiler and then it was poured into large bowls where the prosciutto was left to soak.\u00a0 It was then briskly cleaned using whisk brooms. In the 1960s machines for washing prosciutto were introduced, similar to the one showcased here.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#7b826109086761c59\" href=\"#7b826109086761c59\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">13 -DRYING, SEASONING, COVERING IN LARD, SAMPLING, MARKING AND DEBONING <\/div><\/a><\/h4><\/div><div id=\"7b826109086761c59\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p><strong>Drying<\/strong>:\u00a0Prosciutto was hung on special racks made of wooden structures, and was left to dry in terraces or courtyards. When the weather was humid or rainy, the prosciutto was dried inside the cold cut factory using simple floor fans like the one on display. It was then transported to rooms located on the upper floors using hand operated pulleys.<\/p>\n<p><strong>Seasoning and covering in lard<\/strong>:\u00a0Prosciutto was hung on the \u201cscalere\u201d &#8211; wooden structures located in the large seasoning rooms on the upper floors, called \u201cstanzoni\u201d. They generally had windows along the two longest walls in order to circulate air.\u00a0 The rooms were oriented in such a way as to create a current with the dominating winds which usually blew along the direction of the valley. The images on the panel show the evolution of cold cut factories in Langhirano over a period of time, while a wooden model of a cold cut factory from the 1950s and 60s shows the cleverly organized structural scheme designed to achieve the best environment for seasoning.<\/p>\n<p>In order to avoid excessive dryness, the part of the meat which was not protected by the rind was covered in\u00a0<i>sugna &#8211;\u00a0<\/i>a mixture of ground pork fat, salt, pepper and sometimes rice flower. Looking towards the ceiling, it is possible to see one of the first forced ventilation systems using wooden channels, which made it possible to guarantee a constant working condition regardless of the external climate conditions.<\/p>\n<p><strong>Sampling, marking and deboning<\/strong>:\u00a0The sampling is a test made by smelling in order to detect any defects in some of the leg\u2019s most critical points. It is done with a special needle made of horse bone, a material which has the capacity to absorb aromas and to disperse them quickly. If the prosciutto passes the test, it is then fire marked with the \u201ccrown\u201d of the Consortium which certifies the quality and typicality of the Prosciutto of Parma.\u00a0 Notice the wooden support in the shape of a prosciutto used for the marking operation. To ease cutting with slicing machines, prosciutto can be deboned and sewn up.\u00a0 The molds exhibited on the table were used for this purpose. At the end of this section, a video illustrates the various phases of modern prosciutto making.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#b6c588affc31103d9\" href=\"#b6c588affc31103d9\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">14 - Sect. 8: THE CONSORTIUM FOR THE SAFEGUARD OF AUTHENTICITY<\/div><\/a><\/h4><\/div><div id=\"b6c588affc31103d9\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p>In the final section of the museum, two large panels display the most important news about Prosciutto of Parma and about the food and agriculture productions of the province of Parma. The first shows the production area of the Prosciutto of Parma, which includes a territory located 5 kilometers south of the Via Emilia up to an altitude of 900 meters above sea level. This is delimited on the eastern side by the Enza river, and on the western side by the Stirone torrent. The Prosciutto of Parma Consortium, is an entity of fundamental importance created in 1963 for the protection of product quality.\u00a0 With the issue of production rules, the Consortium regulated production guidelines and animal requirements very strictly. As far as the animals are concerned, they must be of races included in the Italian Genealogic Register, and must be born and raised within the 10 regions of the Central Northern area of Italy. They must be fed quality food &#8211; maize, barley, and serum derived from Parmigiano Reggiano cheese production. The Consortium deals with the management and safeguard of the production guidelines deposited with the European Community, the management of the economic policies of the sector, protection of the Prosciutto of Parma denomination, and vigilance over the correct application of laws and regulations. This activity is carried on by appointed inspectors who verify the activities of farmers, slaughterers, manufacturers, and traders at all levels. The Consortium also takes care of promoting and highlighting the product, and supports the associated companies with consultancies.<\/p>\n<p>At any time, it is possible to trace all levels of the production chain, because every Prosciutto of Parma has a \u201cmarking\u201d which makes it possible to trace each step of the process starting from the animals. This inspection is made by the Parma Quality Institute, which is a separate entity from the Consortium, and is appointed by the Italian Government to make sure that the laws contained in the rules and regulations guidelines already mentioned are observed by the production chain of Parma.<\/p>\n<p>The visit ends in the Museum\u2019s Prosciutteria \u2013 the sampling room, where it is possible to taste samples of various seasonings of Prosciutto of Parma and other typical products of the Parma area.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-clearfix\"><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":3,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/wp-json\/wp\/v2\/pages\/1590"}],"collection":[{"href":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/wp-json\/wp\/v2\/comments?post=1590"}],"version-history":[{"count":0,"href":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/wp-json\/wp\/v2\/pages\/1590\/revisions"}],"wp:attachment":[{"href":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/wp-json\/wp\/v2\/media?parent=1590"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}