Villani S.p.A.

Villani S.p.A., commonly known as Villani Salumi, is an Italian producer of cured meats (salumi) founded in 1886 in Castelnuovo Rangone, in the province of Modena. The company was started by Costante Villani and Ernesta Cavazzuti, who began ageing cured meats and producing mortadella and cooked hams in a small facility. Over the decades it grew into a family enterprise and later expanded its exports beyond Italy, including overseas markets. Giuseppe Villani, one of Costante's eleven children, succeeded his father in leading the business. Today Villani operates seven production sites located in Castelnuovo Rangone (Modena), Bentivoglio (Bologna), Castelfranco Emilia (Modena), San Daniele del Friuli (Udine) and Langhirano (Parma). Its product range includes cooked hams, mortadella (including Mortadella Bologna IGP), raw hams such as Prosciutto di Parma DOP and San Daniele DOP, coppa (including Coppa Piacentina DOP), salami, pancetta, bresaola and sliced cold cuts. The company positions itself as a contemporary master of Italian salumi-making, combining traditional craftsmanship with modern production. Villani emphasises artisanal values, slowness and respect for natural cycles, and describes itself as a family business that has become a large enterprise while preserving its craft spirit. It markets its products both in Italy and internationally, presenting regional Italian traditions to a global audience. In 2013 the company opened the Museo della Salumeria (Cured Meat Museum), reflecting its role in the history of the local salumi industry. The company is privately held and remains headquartered in Castelnuovo Rangone.

Villani Salumi was founded in 1886 in Castelnuovo Rangone, in the province of Modena, by Costante Villani and Ernesta Cavazzuti. They began by ageing cured meats and producing mortadella and cooked hams in a small facility. The business developed over time and eventually started exporting beyond Italy, including to overseas markets. Giuseppe Villani, one of Costante's eleven children, succeeded his father in running the company. The company grew into a significant national and international player in the Italian salumi sector. It expanded its production capacity to seven sites located in Castelnuovo Rangone (Modena), Bentivoglio (Bologna), Castelfranco Emilia (Modena), San Daniele del Friuli (Udine) and Langhirano (Parma). In 2013 Villani inaugurated the Museo della Salumeria, a museum dedicated to the history and craft of cured meat production. Throughout its history, Villani has maintained a family-oriented corporate culture while scaling up. The company describes itself as having been born as a family business and become a family within the enterprise, preserving its craft spirit even as it became a large company. It emphasises slowness, individual talent and territorial roots, and today markets a wide range of Italian salumi specialities both in Italy and abroad.

• 2013

  Villani inaugurates the Museo della Salumeria.

• 1886

  Villani founded in Castelnuovo Rangone by Costante Villani and Ernesta Cavazzuti.

• Giuseppe Villani, one of Costante's eleven children, succeeds his father.

Contemporary master of Italian salumi-making, blending traditional craftsmanship with modern production and emphasising quality, slowness and territorial roots.

• Mortadella Bologna IGP

  Appetising, delicate and digestible mortadella.

• Prosciutto Cotto Alta Qualità

  Cooked ham made with an ancient salting method, full and delicate flavour.

• Prosciutto di Parma DOP

  Whole bone-in ham with cellar aroma and unique sweet flavour.

• San Daniele DOP

  Whole bone-in ham with cellar aroma and sophisticated sweet taste.

• Coppa Piacentina DOP

  Cured in cellar for over 6 months.

• Il Settecorde

  Traditional peasant-style salame tied with seven rounds of string.

1. 1Produzione di salumi italiani di alta qualità, Villanivillanisalumi.it
2. 2Maestri dell’arte salumiera italiana, Villanivillanisalumi.it
3. 3Villani S.p.A.wikidata.org
4. 4Villani Salumiit.wikipedia.org