{"id":686,"date":"2017-12-06T11:55:51","date_gmt":"2017-12-06T10:55:51","guid":{"rendered":"https:\/\/salamedifelino.museidelcibo.it\/il-percorso-espositivo\/"},"modified":"2019-02-26T11:34:44","modified_gmt":"2019-02-26T10:34:44","slug":"exhibition-itinerary","status":"publish","type":"page","link":"https:\/\/salamedifelino.museidelcibo.it\/en\/exhibition-itinerary\/","title":{"rendered":"Exhibition Itinerary"},"content":{"rendered":"

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Organised in 5 distinct sections, the museum visit begins with\u00a0historical evidence<\/b>\u00a0of the relationship between\u00a0Parma and its key product, not forgetting the famous black\u00a0Parma\u00a0pig.<\/p>\n

The second section dedicated to\u00a0gastronomy<\/b>\u00a0is set, not by chance, in the fascinating kitchen area of the Castle\u00a0and presents the various ways in which salami can be used in the cuisine of\u00a0Parma\u00a0with a particular section dedicated to\u00a0 the integration between production and consumption on a Jesuit owned farm.<\/p>\n

The visit continues to the large room where the section given over to\u00a0pig-butchery<\/b>\u00a0and homemade salami production,<\/b>\u00a0with a video showing a photographic sequence telling the whole story of the rite of killing the pig and what happens afterwards.<\/p>\n

Continuing and completing this section, there is a large display of objects which belonged to the \u2018norcino\u2019 or itinerant pig butcher, and to the families of agricultural workers; notice, in particular, the special cloak worn by pig butchers.<\/p>\n

The following room presents the various\u00a0technologies of production<\/b>, representing the significant characteristics from the origins to the pre-industrial period, up to present day technology with the \u201cidentity card\u201d of today\u2019s product.\u00a0 In the centre of the room can be seen a large\u00a0 machine used for stuffing pig-gut with the salami mixture.<\/p>\n

A section dedicated to\u00a0marketing and commercialisation<\/b>\u00a0of the product presents documents relative to the sale of Felino salami beginning in the XVIII century.<\/p>\n

The final room is set aside for watching a\u00a0video\u00a0<\/b>prepared for the Museum which re-evokes moments using some of the traditional production methods of yesteryear followed by a sequence on modern techniques.<\/p>\n

Finally, there is a small section devoted to curiosities, amongst which the story of Du Tillot, Marquis of Felino and Prime Minister to the Duke of Parma.<\/p>\n<\/div>

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