About us

PASSION FOR THE PROSCIUTTO DI PARMA

Prosciutto di Parma Museum Honour Club registers people and organizations that support with their name and with their contribution the mission and the institutional activities of the Prosciutto di Parma Museum dedicated to promoting, enhancing and spreading the culture of Prosciutto di Parma and a proper nutrition education.

All profits coming from the registration of the Members to the Honour Club are redistributed by Prosciutto di Parma Museum in the interest of the development of its institutional activities.

An Official Token is issued to each Member of the Prosciutto di Parma Museum Honour Club: digital, original and nominative. The Token is registered and authenticated on an encrypted ledger, that certifies the registration to the Roll of Honour.

A specific newsletter periodically updates all the Subscribers on the Honour Club’s projects and benefits, reserved for registered people and organizations.

The Prosciutto di Parma Museum was inaugurated in 2005 by The Food Museums of the Province of Parma Association that manages the entire network of the eight Food Museums. Also part of the network are the Parmigiano Reggiano Museum, the Salame di Felino Museum, the Pomodoro Museum, the Pasta Museum, the Vino Museum, the Culatello di Zibello Museum and the Fungo Porcino di Borgotaro Museum. A project for the ninth Museum dedicated to the Tartufo Nero di Fragno is under development. The Association works in the field of food and nutrition education, protection and enhancement of agri-food traditions and promotion of the cultural, artistic and economic heritage of Parma’s agri-food industry.

The Museum of Prosciutto di Parma and Cured Meat products has its seat in the vast rural structure of the former Foro Boario in Langhirano (PR), dating back to the early ‘900 and historically intended for cattle market, in an area close to the main historic ham curing plants. The route of the Museum is organized into 8 sections that begin from the territory illustrating Parma agriculture, then move to the section dedicated to pig breeds and salt, as a means of preserving food, which favored the development of the art of butchery. A room is dedicated to the butchery with numerous historical documents about the activity of slaughtering pigs over the centuries as well as a large sample of ancient tools. The remaining sections of the Museum focus on the presentation of the other typical cured meats of the Parma area and their role in gastronomy. The exhibition route ends with spaces dedicated to tasting and selling typical products.

This website, the registration services and the Tokens issuing are managed by Marketing Network Milano Srl, a professional services company of I&B - Innova et Bella group, on the direct behalf of The Food Museums of the Province of Parma Association.

PRESS RELEASE

11/16/2023  Food Museums are the first Italian cultural institution to issue Aaa Tokens.

PRESS REVIEW

Gazzetta di Parma	11/17/2023
Musei del Cibo: arriva il Museum Honour Club anche per il Prosciutto di Parma
Gustoh24	11/20/2023
Dopo il Parmigiano Reggiano arriva il Museum Honour Club anche per il Prosciutto di Parma