Villani Salami Nerone
Special, sweet, and savory
A deeply savory cold cut, the Villani Salami Nerone is made with fresh and special ingredients, and using artisan and traditional methods, as all Villani Italian meats are.
TASTING NOTES FROM THE CURATOR
Seasoned perfectly, this gluten-free cured meat is tantalizingly aromatic. Cured and dried in a controlled environment, it has a beautifully spice-sweet flavor, bursting in your mouth with great complexity. Interspersed—but not overwhelmed, by flavorful fat, the Villani Salami Nerone is an experience on the nose and the palate.
PREPARATION AND PAIRINGS
Villani Salami Nerone is delivered to you already sliced, and ready to be part of your charcuterie. Pair with a Gouda, and a glass of good Riesling.
If you’re into making homemade pizzas, this salami is perfect for it. It will lend a gorgeous savory-salty kick to a pizza with red onion, grape tomatoes, mozzarella and parmesan on a blanket of marinara sauce, on top of delicious homemade dough.
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.