Villani Coppa Stagionata
Sweet and a little spicy
Villani Italian meats are made with fresh and special ingredients of the highest quality, and their coppa stagionata is no different. This artisan meat is incredibly well-balanced, in both aroma and flavor.
TASTING NOTES FROM THE CURATOR
Made from Italian pork collar, this IGP cured meat is gluten-free and has a beautifully complex aroma. Its flavor is sweet and lightly spiced. Its texture is beautifully marbled, but not too fatty. It’s a well-balanced meat, one that will surely earn a place at your table.
PREPARATION AND PAIRINGS
The Villani Coppa Stagionata is delivered to you sliced, and is a wonderful addition to your charcuterie. It works well with the flavors of mushrooms and Brie cheese. Layer all three on a delicious cracker (like this one from Paul & Pippa, and dig in!
You can even place some slices onto your homemade pizza, or use it in your sandwiches. Coppa pairs beautifully with a good Shiraz. We recommend this one from Two Hands Wines.
THE EQUILIBRIUM OF TRADITION AND MODERNITY
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.