Villani Salumi: a family story since 1886
The company was founded in 1886 in Castelnuovo Rangone, in the countryside of Modena. After a short spell spent marketing dry-cured ham, Ernesta and Costante Villani unleashed their enterprising spirit by purchasing a building in the town centre, where they started producing salami, coppa, bacon, mortadella and cooked ham. The historical premises still house the company’s business headquarters manufacturing unit. Back in the 1930s, Villani was already demonstrating its export skills, and the crates had long been bearing the words “New York” as destination.
Giuseppe, one of Costante’s eleven children, returned from a trip to the States with pieces of the future rolling hangers. These mobile hangers were destined to revolutionize the air dried pork production process and are still used by charcuterie producers today. Moreover, Giuseppe’s boundless enthusiasm for the flavours of Italy took him on a voyage of discovery in search of new regional recipes and methods, earning him experience that proved priceless for the creation of uniquely delicious charcuterie.
Production expanded to include a vast assortment of regional specialities, which were sold not only worldwide, but also in the towns that produced their original recipes, demonstrating the appreciation and recognition of their high quality. These strong roots provide support for the company today, which produces and sells premium products with the DOP and IGP labels that it is entitled to use thanks to its five production plants located in the relative geographical areas: Castelnuovo Rangone (MO) producing salami, cooked ham, and Emilia regional specialities; Bentivoglio (BO) producing mortadella; Castelfranco Emilia (MO) processing coppa and bacon; and San Daniele del Friuli (UD) and Pastorello di Langhirano (PR) making San Daniele and Parma cured ham.
