The visit
Traveling for taste to discover
Once at the musem, you will walk through three floors and stop at 10 stations. The starting point is aroma, taste, natural spices and herbs. You will be introduced to different recipes and methods of preparation that have created a culinary heritage unique to Emilia. You will learn the art of cutting and binding different types of charcuterie.
You will discover the town of Castelnuovo Rangone and its food district, which is one of the largest and most important in Europe.
You will get to know the professions and century old skills required in crafting charcuterie: the ability of a skilled deboner, the expert hand of a salter, the precise technique of a filler and trusser, and the obsessive checks of a curer.
You will appreciate the virtue of time (the slowness in curing) that, along with expert craftsmanship, is the most important component in the production of quality charcuterie. Then, at the last station located alongside the production facility, you will travel in time to relive the 130 years of the company’s history.
Aromas and Flavours
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Charcuterie
2020-03-15
The Art of Cutting
2020-03-15
The local Territory
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Heat and Cold
2020-03-15
Professions
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Time
2020-03-15
Italian Charcuterie
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Trussing
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The Company
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Re Maiale
2020-03-15
MuSa is part of the circuit
