Villani Mortadella San Petronio
Light and subtle
Made from fresh and special ingredients, and with artisan means, the Villani Mortadella San Petronio is sliced cured meat that is full of flavor and personality.
TASTING NOTES FROM THE CURATOR
Villani Italian meats are made with great care and quality. This IGP mortadella is produced in their factory in Bologna, and in compliance with the Mortadella Bologna Consortium regulations.
Made from pork shoulder, this cured meat has a clean flavor and aroma, with a beautiful light and subtle flavor from the fresh garlic seasoning. It’s gluten-free and dairy-free, and is light and easy to digest.
It also comes in a “with pistachio” variety; the pistachio expertly woven within the meat, adding a nutty texture and taste to the already incredible meats.
PREPARATION AND PAIRINGS
Villani Mortadella San Petronio is delivered to you already sliced. Lay it out on your charcuterie, and enjoy with your favorite cheeses. The richness of the mortadella is wonderfully balanced by a good Chianti; try this one from Castelo di Querceto.
You can also make an incredible sandwich with this artisan meat.
- • In a small bowl, make a spread by mixing mayonnaise, chopped piquillo peppers, chopped pistachios, chopped pickled jalapeños, some red wine vinegar, dried oregano, and black pepper.
- • Then on a skillet on medium-high heat, heat up some olive oil. Place two haves of focaccia bread (this one from Baked by G is especially tasty) cut side down, and toast until crisp, around 3-4 minutes.
- • Take your focaccia halves, and spread your mayonnaise mix onto each slice. Layer your Villani Mortadella San Petronio, some sliced Pecorino, and chopped basil and parsley.
- • Enjoy!
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.