amazing spread every time I go. The aged pork it's taken through an extensive 3 to 5, and even seven year process, where they use traditional and consortium based processes to curate the meats. Upon completion of the curing process, they export it to a variety of different countries. The pork from the Parma region is one of the best I've ever had.
If you ever have a chance to visit this place, the workers are by far one of the best assets. They walk you through the tour of the catacombs, where the pork ages, and has been utilizing this process for the past 7 to 8 generations. The workers are super knowledgeable and cater to their customers needs.
The ambience is quaint and inviting. read more