Cured for eight months in the Villani factory in San Daniele del Friuli, this IGP meat is hung for a long time after salting. Villani Italian meats are known for the balance of tradition and modernity in their processes, and all their meats are high quality and gluten-free.
The Villani Prosciutto San Daniele is pinkish red in color, with a bright white fat. It has a strong fragrance, which contrasts wonderfully with its sweet and delicate flavor, and a noticeable aftertaste. Its texture is incredible: tender and melt-in-your-mouth, with a pleasant feel on your palate.
Villani Prosciutto San Daniele comes to you already sliced, making it easy to lay onto your charcuterie. It works so well with the flavors of Parmesan and slices of melon. You can also make easy appetizers by wrapping prosciutto around some asparagus stalks, and grilling them lightly with a drizzle of olive oil. Crisped up, prosciutto also makes a great topping for your favorite pastas.
Founded in 1886 in Castelnuovo Rangone, near Modena, Villani was properly established when Ernesta and Costante Villani bought a building in the town center. They were already marketing dry-cured ham, and with this venture, they expanded to producing salami, coppa, bacon, mortadella, and cooked ham.
In the 1930s, the company was already well into exporting. And Giuseppe, their son (one of eleven) had gotten an idea when he returned from the States. Drying hangers would revolutionize dry-cured pork production processes.
The idea was quickly adopted by more and more charcuterie producers, and these mobile hangers are still used today as basis for the modern drying process. But Giuseppe’s passion did not stop there. He went all over Italy, searching for new regional recipes and methods, gathering experience along the way. Eventually, Villani expanded their production to more regional specialties, sold both worldwide and in the areas where the recipes originated, which served as great recognition and appreciation for the quality of their meats.
Villani now was five processing sites, catered to making different meats according to DOP and IGP labels. The meats are still made with traditional means—manual skills fundamental to the quality, but they have also adapted to modern systems and research. The family’s coexisting spirits of tradition and modernity allowed the company to bloom into what it is now.
Vacuum-sealed packs of hand-carved cured meats can last up to five months in the refrigerator (never the freezer). Once the pack is opened, they’re best enjoyed within the day.