Bologna Food Tours Food Tour in Bologna: 4-Hour Prosciutto Factory Visit with Tastings
photo from our Prosciutto Factory 4-Hour Tasting Tour in Bologna

Food Tour in Bologna: 4-Hour Prosciutto Factory Visit with Tastings

Montevecchio prosciutto factory visit near Bologna: tour one of the rare open-to-public producers, watch Modena DOP prosciutto and guanciale aging process, generous tasting of premium cuts paired with wines, round-trip transfers and on-site shopping included.

4.9
$ 96 per person
4 hours
263 + bookings
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Overview

Step into the aromatic world of a family-run prosciuttificio near Bologna, where you'll watch the meticulous art of curing Prosciutto di Modena DOP, guanciale, pork loin, and belly from fresh cuts to perfectly aged hams hanging in climate-controlled rooms.

Your guide walks you through every stage of the production in this rare open-access factory, sharing the strict DOP regulations and traditions that make these products legendary. Then settle into a cozy Italian-style tasting room for a generous prosciutto lunch, thinly sliced and paired with regional wines to highlight the buttery, savory notes.

This 4-hour immersive experience includes the full factory tour and tasting, with an opportunity to buy fine Italian products to take home.

Real talk: the factory air is cool and meaty—come hungry and wear comfortable shoes for walking.

Max 25 travelers for a relaxed group; book early for mornings.

What's Included

  • Guided factory tour of Prosciutto Montevecchio.
  • Prosciutto tasting lunch with wine pairings (non-alcoholic for under 18).
  • Opportunity to purchase products.
  • Pickup/drop-off (self-arrange to Via Cassola 8, Corallo-Sveglia).
  • Gratuities for your guide.
  • Additional food/drinks beyond tasting.

Itinerary

  1. Arrive at Prosciuttificio Montevecchio (Via Cassola 8, Corallo-Sveglia) at 11:00 AM.
  2. Meet your guide and begin the factory tour: see the full production from fresh pork to aging hams.
  3. Learn about DOP standards, curing techniques, and product varieties (guanciale, loin, belly).
  4. Move to the tasting room for a seated prosciutto lunch with wine pairings.
  5. Enjoy the meal while hearing more about the factory's history.
  6. Browse the shop for purchases before concluding the tour.

What to Expect from the Tour

Here's practical advice to help your prosciutto visit go well, based on common experiences with the factory, tastings, and atmosphere. We've pulled this from what past guests told us after their trips.

  • Gear essentials. Comfortable walking shoes and a light jacket aren't optional. Several guests said factory floors are cool and echoey—avoid open-toe shoes. One packed a small cooler bag for cheese purchases.
  • Factory tour. Hands-on but non-technical—watch cutting, salting, and aging. Guests loved the sensory smells and seeing thousands of hams; guides explain simply.
  • Tasting lunch. Generous slices of different prosciutto ages, paired with local wines. People said the buttery texture and subtle sweetness shone—non-alcoholic options for kids.
  • Shopping. Wide selection of DOP products. Guests bought vacuum-sealed hams to take home—prices reasonable for quality.
  • Group setup. Max 25 feels spacious. Past visitors said the size allowed easy questions and relaxed tastings.
  • Best time to visit. Year-round, but fall (September-October) for harvest vibes and cooler factory temps. Guests early 2026 noted September tours had fresh autumn pairings.
Month/Season Upsides Downsides Recommended Start Time
Sep-Oct (Fall) Cooler, harvest flavors Busier weekends 11:00 AM morning
Nov-Mar (Winter) Cozy indoor tastings Colder outside 11:00 AM morning
Apr-Jun (Spring) Mild weather Variable crowds 11:00 AM morning
Jul-Aug (Summer) Long days Hotter drive 11:00 AM morning

Common issues. Not wheelchair accessible—stairs and uneven floors. Guests found moderate walking but plenty of sitting during tasting. Weather rarely affects indoor tour; dress in layers.

FAQ

Do I need meat knowledge?

No knowledge needed—guide explains production and tasting simply. Guests new to prosciutto left with a deeper appreciation.

How filling is the tasting?

Generous—sliced prosciutto with bread/wine makes a light lunch. Guests said it satisfied without heaviness.

Suitable for kids?

Yes for older children who enjoy food and walking. Families said teens loved the factory and ham tasting, but under 18 get non-alcoholic.

Vegetarian options?

Limited—focus on meat products. Notify early for cheese/bread focus. Guests with restrictions brought snacks.

Shopping advice?

Vacuum-sealed packs travel well. Guests bought hams for home—prices fair for DOP quality.

Why this prosciutto tour?

Rare open-access factory, live production, and seated tasting with wine. Past guests said the family-run feel and behind-the-scenes made it more authentic than group visits.

Book it today with Bologna Italy Food Tours or simply following this link.

Reviews

4.9 Read more reviews