From September 5th to 7th and September 12th to 14th, 2025, the "King of Hams" will be celebrated during the 28th edition of the Prosciutto di Parma Festival, held in Langhirano, in the province of Parma. This festival is a wonderful opportunity to honour Parma ham while exploring the beautiful cultural and tourist attractions in the area. During the festival, the event "Finestre Aperte" (Open Doors) allows visitors to tour ham factories in the Parma ham production region. Numerous activities will enliven the festival, including meetings, show cooking demonstrations, performances, and, of course, tastings. The highlight of the event will be "Finestre Aperte," an unmissable segment of the Parma Ham Festival that occurs on the weekends in September. For 25 years, this initiative has allowed visitors to witness the production cycle and taste Parma Ham directly inside the ham factories.
Producers will share the secrets behind processing pork hams, showcasing how the unique combination of climate, tradition, and passion transforms pork legs into Prosciutto di Parma. The guides for these tours will be the producers themselves, who will explain and demonstrate the traditional methods passed down through generations that define Prosciutto di Parma PDO. This is a unique opportunity for the public to learn about the ancient traditions and artisanal skills involved in creating this renowned delicacy.
Across the exhibition there are multiple HAM Stands set up and tasting stations in the squares and streets of the Langhirano town centre. In addition, plenty of restaurants and osterias have set up "Gastronomic Verandas". For the detailed programme please visit the Festivals' website.
Creamy Fettuccine with Sage, Walnuts and Parma Ham
For inspiration, there a delicious recipe with Proscuitto di Parma directly from the DOP Site for Proscuitto di Parma.
Ingredients:
250g fettuccine or tagliatelle; ½ tsp salt; 40g walnuts; 150g crème fraiche; 100g frozen petit pois or garden peas, thawed; 100g dolcelatte, chopped into chunks; a few sage leaves; freshly ground black pepper; 6-8 slices Parma Ham
Preparation:
Cook the fettuccine or tagliatelle in a large saucepan of salted boiling water for 8-10 minutes, or according to pack instructions. Meanwhile toast the walnuts by grilling them on a baking sheet for 1-2 minutes. Take care that they don’t get too brown, or else they will taste bitter. Drain the pasta and return it to the saucepan. Add the crème fraiche, peas, chunks of dolcelatte and walnuts. Season with black pepper and stir gently for a few moments until heated through. Add the Parma Ham to the pasta, tearing it into smaller pieces. Share between two warmed serving dishes and serve at once.
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