MUSA — the Museo della Salumeria — is Italy’s first museum dedicated entirely to charcuterie. It opened in 2013 in Castelnuovo Rangone, a small town in the province of Modena that is also one of the most important centres of salami production in Emilia-Romagna. The museum sits next to the Villani S.p.A. headquarters, a family-owned cured meat business founded in 1886 that currently exports to over fifty countries. The combination of working producer and dedicated museum makes it one of the more unusual food visits in the region.
What the museum covers
The visit is structured across ten sections, each covering a different stage of the charcuterie production process: curing, braising, trussing, slicing, and more. The building spans three floors and uses a mix of historical artefacts, 3D crystal mock-ups, multimedia installations, and original tools to trace the evolution of salami-making from its origins to the present. The gallery hallways display historical images of techniques and equipment; glass cases show trussed meats and hanging platters of cured cuts. Old recipes and production guidelines are available for reference throughout.
One of the recurring themes is the irreplaceability of skilled hand work. The museum makes the point clearly: no matter how far production technology has advanced, the knowledge and touch of experienced norcini (pork butchers) remains central to the quality of Italian cured meats. The Villani company’s own history — from a small workshop to an international exporter — serves as the thread running through the exhibits.
Inside the museum
Tastings, tours and factory visits
Beyond the permanent exhibits, MUSA offers guided tours, tastings, and themed events. Gastronomic workshops can be arranged on request. The Villani production facility next door is open to groups of at least ten visitors — a rare opportunity to see an active salami factory in operation alongside the museum. For individual visitors or smaller groups, the museum itself is the main draw; the factory visit works best booked in advance for larger parties.
Castelnuovo Rangone is about 15 minutes by car south of Modena. The museum pairs naturally with a visit to the city — Modena’s food market, the Duomo, and the balsamic vinegar producers are all within easy reach. For a broader overview of food producer visits across the region, see our guide to food factories you can visit in Emilia-Romagna. Check the museum’s current opening hours and booking requirements at museodellasalumeria.it before visiting.
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Frequently Asked Questions
Where is the MUSA charcuterie museum?
MUSA — Museo della Salumeria — is in Castelnuovo Rangone, in the province of Modena, about 15 minutes by car south of Modena city centre. It is located next to the Villani S.p.A. charcuterie production facility.
What is the Villani company?
Villani S.p.A. is a family-owned charcuterie producer founded in Castelnuovo Rangone in 1886. It is one of the oldest and largest regional salami producers in Emilia-Romagna, currently exporting cured meats to over fifty countries. The MUSA museum was opened as a tribute to the company’s history and to the craft of Italian charcuterie more broadly.
Can you visit the Villani salami factory?
Yes, the Villani production facility is open to groups of at least ten visitors, bookable in advance. Individual visitors and smaller groups can visit the MUSA museum independently. Check current availability at museodellasalumeria.it.
How do you get to MUSA from Modena?
Castelnuovo Rangone is about 15 minutes by car from Modena. It is best visited with your own transport. The museum can be combined with a morning in Modena — the Duomo, the food market, and the balsamic vinegar producers are all within easy reach of the same day trip.
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