A few kilometers from Bedonia, a small town in the Parma Apennines on the border between Liguria and Tuscany, since 1976 the Porcari and Tambini dairy produces the Mountain Parmigiano Reggiano, using only milk from farms in the Alta Val Taro with an altitude harvest average of 700 m above sea level.

Inside the dairy there are two production lines as Porcari and Tambini also produces Parmigiano Reggiano certified organic farming: of the 28 forms produced every day, 6 are certified organic.

Produced in a natural and uncontaminated environment, Parmigiano Reggiano Porcari and Tambini is a unique product, genuine and natural, of which it is possible to admire the birth and production with guided tours. During the visit, the complete production process will be illustrated: from the arrival of the milk, to the curd, cooking, putting in the band and then forming and salting. In addition, a visit to the maturing warehouse will take place where they mature about 15,000 forms of Parmesan cheese and where the beating of the cheese will be illustrated.

In the internal shop, in addition to Parmigiano Reggiano, there are many typical products of Parma and Valtaro: cured meats, cheeses, preserves and the inevitable porcini mushrooms. In the shop there are also tastings of Parmigiano Reggiano and typical products.