- Art of Charcuterie
Now the company has five processing sites: Castelnuovo Rangone (MO) producing salami, cooked ham, and Emilia regional specialities; Bentivoglio (BO) producing mortadella; Castelfranco Emilia (MO) processing primal cuts; and San Daniele del Friuli (UD) and Pastorello di Langhirano (PR) making San Daniele and Parma cured ham.
At Villani two equally important spirits coexist together: tradition and modernity. The experience of working on our products, matured since 1886, combined with a patrimony of recipes and methods, highlights the strong tie to tradition of a company in which manual skills are still considered fundamental to achieve excellence. An orientation to the needs of the modern market is instead testified in certification systems like the BRC (British Retail Consortium) and IFS (International Food Standard) and by continuous investments in industrial systems and research and analysis laboratories for technological innovation and development.