Culatello and Masalén Museum: Discover the King of Parma Cured Meats

The Culatello and Masalén Museum is housed inside the historic Antica Corte Pallavicina in Polesine Parmense, in the heart of the Parma lowlands and just a short distance from the River Po.

The museum is an essential destination for anyone wishing to discover the history of Culatello, one of Parma's most prestigious gastronomic specialties, and understand the close relationship between this exceptional cured meat, the local climate, rural traditions and the ancient skills of the pork butcher.

A Museum Dedicated to Culatello

The museum takes visitors on a journey through the fascinating world surrounding Culatello: the Parma lowlands, the River Po, pig farming, traditional production techniques and skills handed down from generation to generation.

Particular attention is given to the Masalén, the traditional pork butcher of the Parma countryside. This highly skilled craftsman played an important role in rural communities, transforming pork into cured meats that could be preserved and enjoyed throughout the year.

Historic objects, traditional tools and stories help visitors understand a way of life in which food production was closely connected to the seasons, climate and rhythms of the countryside.

Antica Corte Pallavicina

The location itself makes the museum particularly fascinating.

The Antica Corte Pallavicina, also known as the Palazzo delle Due Torri, is a historic residence standing close to the banks of the River Po. Its long history is closely connected with the Pallavicino family and the surrounding territory.

A visit therefore offers much more than the story of a famous cured meat: it is an opportunity to experience the atmosphere of the Bassa Parmense, a landscape shaped by the Po, its countryside and centuries of gastronomic tradition.

Culatello and the Parma Lowlands

The local environment is one of the main characters in the story of Culatello.

Cold, misty winters, humidity from the nearby River Po and hot summers create distinctive conditions that have traditionally accompanied the production and ageing of this celebrated cured meat.

Understanding this relationship between food, climate and landscape is one of the most interesting aspects of visiting the museum.

Opening Hours

From February 1 to December 30

Tuesday to Sunday: 10:00 am – 6:00 pm
Last admission: 5:30 pm
Non-holiday Mondays: closed

January: closed

The museum may occasionally close for special events, so visitors are advised to check opening information before travelling.

Admission Prices

Full admission: €7.00
Includes an audio guide available in Italian, English and French.

Reduced admission: €5.00
For groups of at least 10 people, visitors over 65 and eligible concessions.

Family ticket: €10.00
Valid for two adults and all children in the family.

Schools and students: €3.00
For visitors aged 6–18, school groups and University of Parma students with a Student Card.

Free admission: children under 6, visitors with disabilities and one accompanying person, teachers, group and school escorts, and journalists.

Castle visit: additional €3.00 on top of museum admission.

Musei del Cibo Card: €15.00.

Culatello Tasting

Visitors can complete their museum experience with a tasting of Culatello and traditional cured meats from the Parma lowlands.

Tasting: €8.00 per person.

It is an excellent opportunity to experience the aromas and flavours of the products whose history and traditions are presented throughout the museum.

Guided Tours

Groups of fewer than 12 people: €25.00 per group, plus museum admission.

Groups of 12 to a maximum of 25 people: €2.00 per person, plus museum admission.

Advance booking is required for guided tours.

Address and Contact Information

Culatello and Masalén Museum
Antica Corte Pallavicina
Strada Palazzo Due Torri, 3
Polesine Parmense (PR), Italy

Telephone: +39 0521 1627213
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.