These visits are formed around three main single tours. However, these tours are flexible and thus they can be easily combined into one package. That is why we argue that you are able to sample all these with a daylong travel plan.
Parmesan cheese tour
Visit a caseificio is more like taking a tour back in time. Commonly referred to as the king of cheeses, the cheese tour has got old origins that still remain relevant even in the modern day. One thing you need to appreciate in this case is that parmesan cheese in Italy is still made using the same traditional and genuine methods of the olden days.
It is also important to appreciate the fact that parmesan cheese is highly protected by the European Union and thus can only be produced and sold in pre-defined locations. These areas are normally referred to as zona tipica which basically involves the provinces of Modena, Parma, and Reggio Emilia and also some part of Bologna.
Parma ham tour
The production area that is referred to in Parma ham is strategically located in the southern parts of the Parma Province. It is only here that you will be able to find genuine Parma ham in the whole of Italy.
Using heavy and highly selected Italian pigs and following traditional genuine methods, Prosciutto di Parma is produced just like it was around 2000 years ago. There are only four ingredients which are absolutely necessary in the production of Parma Ham: pork leg, a minimum quantity salt for meat preservation, air to help in drying it out and also a lot of time allowed in order to achieve that desired flavour.
Balsamic vinegar tour
There is no doubt that traditional balsamic vinegar of Modena and Emilia is a true jewel of all Italian gourmet. This is basically a unique vinegar-based condiment which is produced directly from grape juice. The liquid is placed in some wooden barrels and through the oxidation process that runs for a couple of years, it is gradually transformed into vinegar.