Villani Salami Napoli
A delicious Italian tradition
A traditional Italian meat, the Villani Salami Napoli is made with the best pork, and exudes a delicate yet full-bodied flavor.
TASTING NOTES FROM THE CURATOR
The Villani Salami Napoli is a distinct ruby red color, and is made with choice pure pork, white wine, and peppercorns, then dried and aged.
It’s gluten-free and dairy-free, with a firm, dense texture. It has a delicate, smoky taste, but with a very full-bodied flavor.
PREPARATION AND PAIRINGS
Salami Napoli by Villani is great eaten on its own, or as part of your charcuterie, with some hard cheeses. Put it in your homemade pizzas, and diced them up to put in pasta, too, if you wish. It also makes a mean and filling sandwich.
Spread some pesto on half of a Ciabatta or Baguette, and spread some arugula on it. Layer some sliced tomatoes, then season with a bit of salt and pepper. Place some sliced mozzarella over the tomatoes, then Villani Salami Napoli slices, and top it with basil leaves. Drizzle a bit of olive oil over it, and cover with the top layer of bread. Slice and serve!
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.