From legs of Italian heavy pigs. The particular production process, the 7-months curing and the natural smoking give the selected raw material a typically “mountain-like”- but at the same time sweet – taste.
The company was founded in 1886 in Castelnuovo Rangone, near the city of Modena. After a short spell spent marketing dry-cured ham, Ernesta and Costante Villani unleashed their enterprising spirit by purchasing a building in the town centre, where they started producing salami, coppa, bacon, mortadella and cooked ham. Read more