After a brief introduction to the historical context by the guide, the gastronomic tour begins with the cold phase, taking place in the premises where fresh meat is processed. The guide then explains how the finest cuts of meat are selected for the production of Parma Ham. Visitors have the opportunity to observe the machines used for salting and the refrigeration cells. The tour then moves on to the hot phase, with a visit to the ageing rooms characterised by the distinctive aromas of the ham. The guide illustrates the "battitura" process during ageing, leading to the Consortium's renowned "crown" on Parma Ham. To conclude the visit, participants are treated to a tasting of 24-month-aged Parma Ham accompanied by homemade bread and wine from the hills of Parma.