Sagem Rosa Dell'angelo - PARMA
Sagem Rosa Dell'angelo
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Truly exceptional bresaola and roast ham
I have a passion for cured meats. Yep, I said it. But never having been to Italy, I wanted to explore more about the processes and origins of some of the best. Rosa dell'Angelo came highly recommended to my brother by a friend who had previously taken the tour. We contacted Monica, booked it, and were set to go. She met us upon arrival and soon loaded us (and two awesome Canadians) into the Range Rover to head off to the farm which held the ancient breed, black pigs. We stopped along the way learn more about what drives Rosa dell'Angelo to preserve and protect their products, as well as how agricultural biodiversity plays such a huge role for them and within the surrounding region. Monica truly showed her passion for this as we spent time at the farm. Seeing the stampede of black pigs barreling down the hillside was amazing. Free to roam, eat, and do as they please, these pigs live the best lives possible. Getting up close and personal with them was something I didn't expect, but they were more than eager to come up to the fence in large groups. We stayed for 40 minutes as Monica continued educating us on the breed, before loading up and heading back where we started. We then met up with a larger group for Prosciutto Bar's interior process tour, donning lab coats, booties and hair caps (definitely a keeper photo for family albums). To not spoil all the details you'll see inside, just know that you'll witness first-hand the entire preparation and curing process (minus any slaughtering) for their products. Again, Monica took time to make sure everyone understood exactly what was happening at stops along the way, and was more than willing to answer and expand on any questions that were asked by the group. If you've already seen photos of Rosa dell'Angelo's hanging prosciuttos online, understand that those will never do this facility justice. The amount of patience, care, and attention to details/tradition that they put into their products is something to be seen with your own eyes. It's a spectacular sight to behold. After the tour, we were off to the Prosciutto Bar tasting room. A very quaint and meticulously clean space with tables set for the dining experience. Prices on their menus are more than fair. If you suffer from sticker shock, understand that all of their products are DOP regulated. You will only be smelling, tasting, savoring—and if you're like us...buying—the best products available. It's all about tradition and preserving that standard for centuries to come. Rosa dell'Angelo also helps keep that alive through education, experiences, conversations, and protection of their products. Their menu selections hit on everything talked about from the start of the tour and beyond, bringing in additions of local cheeses, ciders, raviolis, etc. I won't provide any menu suggestions in hopes that you'll have a yearning and curiosity to try what appeals to you. I will say, however, that their menu is crafted with the utmost care when they decided on which meats to showcase. And for those like myself and my brother, that's an open door to exploring flavors you've never even imagined. And so worth the trip. Needless to say, we both highly recommend making this a part of your journey.
Had a wonderful tour of the factory, really insightful and informative. Appreciate the produce is of premium quality and value however to pay 15€ each for the tour you would anticipate a tasting afterwards. There is a little restaurant on site and this is your only way to try the produce! So to try their black pig prosciutto of which we learnt so much of on the tour we had to pay and additional 15€. Plus on arrival we were greeted very friendly, and asked if we wanted a coffee while we waited for the tour to start this was then added to the bill at the end. All in all a wonderful tour but felt very commercial to not even try their produce and a very expensive way to enjoy the delicious meat.
Rosa dell' Angelo embarked on a biodiversity project to protect and trace black pigs which belong to an ancient local breed that was once almost extinct. Now the black pigs are left to roam freely in their natural habitat without being fed and forced to breed intensively (unlike the production of parma ham). Everything happens naturally which means healthier pigs and tastier prosciutto! We were so lucky to have toured the production factory, the cellar as well as visiting the black pigs to see them in their natural habitat with Monica, our wonderful guide. We also had lunch at the bar and loved all their cured ham, raw milk cheese and seasonal fruits. Definitely a treat! We didn't drive this time but have no problem taking a taxi from Parma train station (cost about 30 EURO and takes 20 minutes). There is a bus that would take you back to Parma station too on your way back.
Spending the morning with Rosa dell’Angelo was one of the highlights of our trip. Learning about the agricultural history, biodiversity, and the love and care they put into their products was very impactful. Also seeing their attention to the mental and physical well being of their animals will truly stay with us. The work they are doing is a gift to the Italy and to the planet! This is a must-do experience. Thank you!
