A museum to get to know, discover and appreciate one of the finest eno-gastronomic products of our territory, the Culatello di Zibello, the king of cold cuts.

In a corner of the Parma Lowlands lapped by the placid waters of the Po and embraced by the beneficial fog, the Spigaroli Family has realized the dream of restoring what, until thirty years ago, was only an “old ruin”: the Antica Corte Pallavicina . Today the Antica Corte Pallavicina is completely restored and is the realm of Chef Massimo Spigaroli who has made the link with the territory and its traditions a real philosophy that can be appreciated in the dishes of his restaurant, in the cozy rooms of the relay, in the farm environments, in the ancient aging cellars where the best cured meats, including the Culatello di Zibello, rest.

Culatello di Zibello by Antica Corte Pallavicina

A permanent exhibition path is born, dedicated to the king of cured meats

It is here, among the ancient walls built by the Marquis Pallavicino, that on Saturday 24 March the Spigaroli family will inaugurate the Museum of Culatello and Masalén: “A space to dedicate not only to our family but to the people of the place that with their work has kept those traditions that make our territory famous throughout the world. Peasants in summer, Masalén (cold cuts producer) in winter. Our family was among those and so another dream comes true in a path rich in history that winds through the entire village of the Corte Pallavicina. A “Museum of Culatello and Masalén” wanted by our family, dedicated to the territory and to all its people. So we had to “.

A modern museum that narrates the tradition

A modern museum structured in a path that gives a nod to tradition, from multimedia supports to the objects of the past, from stories on the figure of the pig to the history of the Spigaroli family, from the characteristics of meat to the history of culatello and its production land for then finish in the inebriating culatelli gallery or in the tavern for a tasting.

The inauguration, by invitation, is scheduled for Saturday, March 24 at 16.30 while from 10 am on Sunday, March 25, the Museum of Culatello and Masalén will be open to the public, with the possibility of guided tours and tastings of local products. An unmissable opportunity to deepen the knowledge of a unique product that brings with it a wealth of traditions, knowledge and gastronomic culture, still handed down today by master norcini, our masalén.