November Porc embraces a part of the Province of Parma (La Bassa Parmense) rich in treasures: landscapes, historic buildings, famous people, and artisanal farms of excellent quality.
The production of cured meats is king: Culatello, Culaccia, Salame, Strolghino, Spalla Cruda, Spalla Cotta, Fiocchetto, Coppa, Mariolone, Mariola, Prete, Cicciolata.
There are few factories that can boast belonging to the Ancient Producers of Culatello di Zibello and Spalla Cruda di Palasone!
Alongside cured meats, the production of Parmigiano Reggiano cheese is famous: normal, extra-old, red cow milk, there are various dairies that dot the entire territory of the Strada del Culatello, in which the 4 weekends of the November Porc take place.
Where there is good food, there is often good drinking, the wines of the area are mainly: red from the Bassa, Lambrusco, Gutturnio, Malvasia, Bonarda, Barbera and Fortana del Taro, a must of sweet grapes, suitable for local dishes such as torta fritta and cold cuts.
Alongside wine, local craft breweries, renowned and well-known also on a European level have sprung up over the last few years in this area.
Throughout the month of November there will be the traditional appointment at the restaurants, where you can find rich menus where the undisputed protagonist will be his Majesty the pig.
November porc weekends:
- 6-7 November 2021 Sissa
- November 13-14, 2021 Polesine P.se
- 20 - 21 November 2021 Zibello
- 27 - 28 November 2021 Roccabianca
To organize visits to the wine cellars during November Porc, or in other periods, contact by email .