The first charcuterie museum in Italy, “MUSA”, introduces its visitors to multiple aspects, stages and perspectives of traditional meat curing process. Founded in 2013, the three story building is located in Castelnuovo Rangone, Modena, Italy right next to the headquarters of Villani Salami plant – the oldest and biggest regional salami producing company, which has been sustaining the craft of charcuterie producing for over 120 years. Throughout the galleries of the museum building, its multimedia booths, glassy models and other thematic images visitors are brought into the atmosphere of gastronomic heritage and of meat gourmet preparation all across Italy. The itinerary incorporates ten major parts maintaining a balanced mix of the practical side of sliced-ham making along with the spirit and the pride artisans take in their work.
A Tribute to the History of Charcuterie
With the opening of Museo della Salumeria the commune of Castelnuovo Rangone (MO) pays tribute to the Villani S.p.A – a family-owned charcuterie production business existing since 1886, currently exporting cured meat to over fifty countries around the world. The gallery hallways feature the memorable images of historical tools, techniques and artifacts used in the old times for curing salami, mortadella and many other renowned culinary delights. As time shows, the salami-making process cannot be fully replaced by advanced technologies and modern equipment. The successful combination of novelty coordinated with manual approach and professional human skills is what makes the Italian-made charcuterie a one-of-a-kind delicacy.
Inside the Museum: Aesthetical and Educational Value
The visit course is divided into ten different sections each covering a particular aspect of the meat preparation process: curing, braising, trussing, slicing and more. The 3D crystal mock-ups of trussed meat on display, hanging platters of flowery cold cuts and other descriptive imagery convey the concept and culture of the multistage cooking course. Apart from getting impressed by the appetizing interior design, guests can gain knowledge about the various phases of the famous salami making. Throughout the course of years evolution of the product can be traced; the global tendency of healthy lifestyle in today’s world has imprinted itself in the manufacturing of the cold cuts as well: sliced ham contains less salt and fat complying with international food standards. By following the historical thread of the charcuterie evolution one gets the impression of what stands behind the legendary gastronomic delight: technique and precision side-by-side with passionate appreciation and dedication to work. Visitors expressing real-time interest to the cooking details may be armed with practical knowledge by gaining it from videos, textbooks and other visual aids available in respective halls – guidelines and old recipes are offered for public use.
Tastings and Social Events
Besides getting acquainted with the museum itinerary through texts and films, guests are welcome to take action by participating in guided tours, tastings and social themed gatherings. Gastronomic workshops are available upon request and the production department of salami Villani factory is open for visits as well for groups of at least 10 visitors
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I visited the Food Tours with my wife, we were looking forward to this some time ago and I can state that this tour bring to us very interesting time and experience in spite of the fact that we departed from Milano by morning train at 5,50 am. Our guide was young man and we enjoyed all morning together talking not only about the parmazan, balsamic and parma ham. I really appreciate it. He was very communicate, his driving was safety, very polite. Parmazan farm - amazing, balsamic farm -
My boyfriend and I thoroughly enjoyed the Foodies Tour, which included stops at producers of cheese, balsamic vinegar and cured meat. Paolo was an amazing tour guide – he's extremely knowledgeable, kind and a great communicator. We learned so much! It was really nice to be in a smaller group and most of the producers we visited were small so we were able to get a close up view of the processes. We'd highly recommend Emilia Delizia as this tour was truly authentic and a highlight of our trip!
thank you for the kind review
The tour of the Parmesan Reggiano cheese dairy, Balsamic Vinegar farm, the Parma ham and lunch at the organic vineyard was thoroughly enjoyed by our family of 4. Paolo was a gracious and knowledgeable host for the day and provided us with insights to the production of the cheese and balsamic vinegar which was enhanced due to his chemistry background. We would thoroughly recommend this tour to those interested in the specialities produced in the Modena region.
We had a wonderful tour, best part about visiting the Modena region!
The tour was perfect. I think Paolo would be a splendid ambassador for Italy in the EU. He knows how excellent Italian food and eating together can solve many major problems, and can stop aggressive behavior. Not the hunt for more money, but the well being of family and friends counts. Paolo shows us the products of ages of civilization and he did this like an artist. So after the tour we really love Italia more and we'll come back. We will call you Paolo, Thanks!
Following two tours with your guides this week I would like to express my thanks for some wonderful experiences.
Monday we did the tour of cheese making, balsamic and Salami which was very good and the guide Paolo was very knowledgeable.
The truffle hunt tour today was absolutely amazing, the guide Stefano is pure gold and the tour was built with much thought. Our best experience so far, by far.
Looking forward to more tours and fun next time we are in Italy.
The group (and me) was VERY satisfied. We really enjoyed the Parmegiano Regiano which was interesting and we got to buy some delicate and cheap cheese, the same with the balsamico. The Ferrari driving was off course an experience for life. The Winery lunch felt very genuine and the people there was really welcoming and nice people. The genuine feeling there was however the big plus for us.
Paolo was excellent as our guide. He also felt very genuine. He did not talk just for the sake of talking, but when he had something to say he did it in a respectful and nice way. Everyone in the group really liked him.
I wanted to let you know what a great day we had this past Friday on our tour with Jacamo. (Probably not spelling it right) He was very nice and explained everything to us. It sure gives you a new appreciation when you are slicing cheese. 🙂 Our tour ended with him taking us to the vineyard for a tour and lunch and there, Paolo, the owner could not have been more nicer. It was a perfect ending.
Please let Jacamo know what a great job he did and how much we really appreciated it and his knowledge
The website is well structured and we received a prompt answer to all questions. Gabriele supported us with all information we needed and the organization before the trip was excellent.
We had an air conditioned van, which was very relaxing through the whole tour. The first stop was the parmigiano production, which was very impressive and interesting. We could learn and especially see all the different steps and even taste the various aged parmigiano. The second step was the balsamic vinegar tasting. Finally the meat part was interesting in the museum but we hoped that we also could see more about the production and their work, but the tasting was delicious. In overall we had a very informative and well accommodated half day with our guide
It was great experience! We visited Parmesan cheese production, Balsamic vinegar farm, Ham museum and Farmer's lunch. Our guide gave us a detailed explanation, we were very satisfied. An excellent tour for a reasonable price, highly recommended.