This customized experience, our special exclusive, will let you discover the secrets of one of the best producers of Prosciutto di Parma in the world.
The owners will led you into their production facility that has been, untill now, secluded to the public.
The classic experience will end with a tasting directly at the secret cellar of the Galloni family.
Galloni in Barrique dry-cured hams are placed in barrels at the 18th month of maturation and left for at least 4 months. The gradual refining in this particular chamber, rich in the aromatic yeasts of wine, completes the maturation process and yields a delicate fruity fragrance that enhances the organoleptic characteristics of the Galloni prosciutto.
The result is a dry cured ham with a sweet aroma and light floral and underwood notes, a special experience for the most sophisticated and demanding palates in search of new harmonies of fragrances and flavours.