Most recently, we visited the Museum of Meat (Museo della Salumeria), located in the town of Castelnuovo Rangone in the region of Modena, Emilia-Romagna region in northern Italy. This region is famous for the production of various sausages. As you can see in the photo, there are much more different types of meat products than in any other region of Italy.
The manufacture of sausages has long been considered the main craft in these parts, but only in the twentieth century did four families under the leadership of Signor Villany organize real production.
Already in 1932, the farm numbered 5,000 pigs and 250 workers.
Later, special equipment was purchased from America to expedite the process. In the 40s and 60s, with the beginning of the scientific and technological revolution, things went very well, production developed and expanded. So the company was born Villani Salumi, which includes the main factory in Castelnuovo (Castelnuovo) and four storage of sausages in different cities.
At the entrance to the Salami Museum you will smell the seasonings and spices that are used in the production of various types of sausages. Here you have garlic, and bay leaf, and pepper of all sorts, and rosemary, and much, much more.
And here you can study all types of meat products that are produced by Villani Salumi: home-made sausages, brawn, sausages, various varieties of prosciutto and sausages. For example, this pork leg is a typical Christmas dish in the Emilia-Romagna region.
Also on the ground floor of the museum you can see the tools with which the meat was manually processed. Here, for example, the Disossino knife - was used to free the pig’s leg from the bone. And until now, meat cut by hand is very appreciated, because, as true connoisseurs say, it tastes better.
The basement of the museum is dedicated to prosciutto. Here you will be shown a short film from which you will learn about the production process. The most interesting thing in it is the prosciutto readiness test stage, when a specialist walks through the rows and pierces each leg with a special stick made of horse bone. By smell, it determines the readiness of the meat.
By the way, everyone has the opportunity to visit a prosciutto factory. Find out in the editor how you can order an individual tour!
On the second floor, the process of tying various types of sausages is graphically presented.
Despite the mechanization of the process, manual labor is used at some stages of production, for example, a machine cannot tie a sausage properly.
Near the museum there is a store, especially for those who have salivated from the type of exhibits.
One meat product called Culatello immediately caught our eye, it is the most expensive, it is the most delicious and tender. It is made from pork ham.
Another interesting delicacy is Pancetta, from the word "pancia", which means stomach. In fact, this is a roll of bacon.
It turns out prosciutto is made both from the back leg, for example Parma ham (Prosciutto di Parma DOP), and from the front scapula, for example Prosciutto di San Daniele (Prosciutto di San Daniele). Outwardly, you can easily distinguish them: the hind leg is slightly larger and wider, and the front shoulder blade is narrower. They also differ in taste.
Prosciutto di San Daniele is distinguished by its marbling, that is, the fatty layers are evenly distributed, a brackish flavor is felt.
Parma ham has a sweetish flavor, which can vary depending on which part of the leg is cut off. The most delicious part is the middle of the leg. But the remnants of meat, which is closer to the hoof, no longer eat. It is used to make tortellini (Tortellini).
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Address: Museo della Salumeria
Via E. Zanasi, 24
41051 Castelnuovo Rangone
(MO)
Official website of the museum: www.museodellasalumeria.it
An excursion to the meat museum was organized by Natalia Miroshnikova, a guide in Bologna.
