VILLANI
Modena, Italy
Renowned as one of the finest producers of Prosciutto di Parma, Villani excels in crafting authentic Italian prosciutto and a variety of exceptional salumi, including the delectable culatta. Situated in the heart of Castelnuovo Rangone, a small town located 40 kilometers south of Modena in the Emilia-Romagna Region, the Villani factory has been a prominent fixture since its establishment in 1886 by Costante and Ernest Villani. They are Emilia-Romagna’s oldest salumi producer and one of the oldest in Italy, currently in their 5th generation.
Over time, Castelnuovo Rangone has gained a reputation as a hub for salumi production in Italy, with a significant portion of the local population employed by Villani in the creation of high-quality prosciutto and other salumi. Additionally, the town is home to the esteemed Villani family Salumi museum, known as Il Museo della Salumeria or MUSA, which has become a notable tourist attraction in the region. This museum celebrates the family's heritage, passion, innovation, and unwavering dedication to producing exceptional salumi.
The Villani family appreciates the longstanding nature of their craft. In their museum, there is a display highlighting one of the ancient Roman streets in Rome, Via Panisperna, which translates to "street of bread and leg ham." Who would have guessed that the Romans had a penchant for a prosciutto panino? In the 1930s, one of Costante and Ernesta's sons returned from a trip to the United States, bringing back new technology he had learned from the American meat industry. Among the innovations were drying hangers used in America's ham industry, which played a vital role in modernising salumi production for the Villani family. This integration of new technology significantly enhanced quality, production efficiency, and packaging for Villani. As a result, Villani proudly exported their first shipment of salumi directly to New York over 80 years ago.
Villani's ability to blend modern technology with time-honoured techniques enables them to overcome traditional challenges. During the aging process of prosciutto, rancidity can impact its quality. However, through meticulous temperature and humidity control, Villani masterfully produces prosciutto and other salumi with a rich, deep, and pure flavor that culminates in a clean and refreshing taste.
Read our blog post on the differences between Prosciutto di Parma and Prosciutto di San Daniele.
Culatta Prosciutto 18 month*
Approx. 5kg pieces
Culatta, like prosciutto, is a type of leg ham that undergoes salting and air drying. It naturally takes on an oval nugget shape and offers a slightly sweeter and delightful alternative to prosciutto. This delectable cured meat is crafted from the heart of the leg muscles while preserving the skin and a layer of creamy fat. These components play a crucial role in safeguarding the quality and flavor of the flesh during the salting and air drying process. In Italy, culatta holds the distinction of being regarded as the finest salume to be thinly sliced and served at the table. Due to its shape and smaller diameter compared to prosciutto, it proves to be more convenient for preparation, slicing, storage, and serving.
*pre-order only
Prosciutto di Parma 16 month DOP
Approx. 7kg legs
The Villani factory in Pastorello di Langhirano, Parma, follows the PDO guidelines to process and cure the Prosciutto di Parma. It undergoes careful salting and a gradual curing process, ensuring the highest level of quality. Afterwards, it is expertly trimmed and cleaned to meet stringent standards. At 12 months, the legs can receive the regal "Prosciutto di Parma DOP" mark, but Villani ages theirs longer. They ensure that each Prosciutto di Parma is cave aged for the actual amount stated in the packaging, meaning if it says 16 months, it is indeed cured for 16 months before it leaves the maturing caves. Each leg is therefore stamped with the date it arrives in the cave for aging after salting.
The Villani Prosciutto di Parma 16 months DOP boasts an unmatched sweetness accompanied by a unique aroma, flavour, and character.
Prosciutto di Parma 20 month DOP*
Approx. 7kg legs
The Villani factory in Pastorello di Langhirano, Parma, meticulously follows the guidelines outlined for the Prosciutto di Parma to ensure its exceptional quality. They adhere to the PDO (Protected Designation of Origin) guidelines, carefully salting and gradually curing the prosciutto. The trimming and cleaning processes are executed with great expertise to meet strict standards. Villani guarantees that each of the legs is aged in the caves for a minimum of 20 months. To indicate this, the date of arrival in the caves for aging after salting is stamped on each leg.
The Villani Prosciutto di Parma aged for 20 months DOP offers an unparalleled sweetness accompanied by a distinctive aroma, flavour, and character.
*pre-order only
Prosciutto di San Daniele 16 month*
Prosciutto di San Daniele 20 month*
Approx. 8kg legs
Processed and matured in the Villani factory in San Daniele del Friuli, using heavy pork legs which are in accordance with DOP specification.
These prosciutti are carefully cured for a minimum of 16 months & 20 months, respectively, until it reaches the ultimate flavour profile.
Each leg is stamped with the date it is salted and it’s arrival at the facility, to indicate and guarantee accurate minimum aging periods: a key point of difference in Villani’s slow aging ethos.
It's soft-slicing, with a strong fragrance and a sweet, delicate taste.
*pre-order only
