With 130 years of business, Villani Salumi represents the oldest production company in this sector in Italy, a piece of history of Italy in the charcuterie business.
It seems almost natural that a project, the Charcuterie Musem, that revolves around the ancient art of charcuterie has found fertile ground here, in a land that has always linked its identity and a large portion of its economy to meat processing.
“The idea of an exhibition that tells the history not only of our company but also of the entire territory through documents and evidence, actually dates back to the late 1980s – stated Giuseppe Villani, CEO of Villani. Then for a number of reasons, not least because we concentrated all our energies on a strong growing production and on the many investments made in those years, the idea was set aside. Until 2013”.
A project that started from afar therefore, that was never completely abandoned, and that has finally taken shape, offering to an area with a DNA rich in natural production resources – gastronomic, but not only – a place that is a tribute to a past genetically lived with a look to the future.
“The Charcuterie Museum – continued Villani – has certainly been created to present the company that I am proud to say has always been family run; since the end of the 19th century and under the guidance of five generations of the Villani family, the company has spanned three centuries of Italian history. But the main driving force was the desire to celebrate the tradition of the unique manufacturing district that has developed in Castelnuovo Rangone, also thanks to Villani, which involves the vast majority of families in the area through direct or induced employment. It is important to remember that it is thanks to them that we have been able to live this adventure”.
“In addition to these reasons of a historical nature – added Villani – there are others that could be called ‘philosophical’, which are strongly linked to our way of conceiving this work and the evolution of the concept of product: no longer as just a means of livelihood, as it once was, but as something capable of combining the pleasure of the palate with physical wellbeing. An evolution also in production terms that has resulted in charcuterie products that contain less salt and fat, and that therefore are also attentive to the health aspect: finding the correct way to position this product concept in contemporary eating habits, was another aspect that led to the birth of the MUSA”.
The evolution of the business, with a growth in production also of specialities of other regions, resulted in the extension, in the design phase, of the exhibition content of the Chacruterie Museum, which now embraces the entire national territory.
“With the Charcuterie Museum we wanted to immortalise the know-how of this trade, but above all the art of “knowing how to do”, not the classic “already done know-how”, explained Mr. Villani.