Cold Meats Museum

Established by the Villani family, owners of a company of the same name founded in 1887, the museum is a space that narrates the entire production process of cold meats, from expertise in the cutting of meat, to the use of spices, to hot and cold techniques and the art of tying and aging. About 250 square meters over three floors are organised with multimedia panels and artistic installations to guide the visitor along his discovery of the secrets of cold meat processing. There are the machines used during the 1930s and 1950s to pack and mince the meats. One display case features a collection of old knives used by the Villani family and excellent modern cutlery. One wall is dedicated to spices and salt, fundamental ingredients for the production of quality cold meats.