Villani Salumi, the oldest cured meat company in Emilia-Romagna, is celebrating its 140th anniversary. Villani, which was founded in Castelnuovo Rangone in 1886, combines heritage and modernity. On the one hand, it has a wealth of Emilian-inspired recipes, skills, and techniques; on the other, it has a solid and well-organized industrial structure capable of ensuring artisanal quality even on a large scale, thanks to its ten production facilities located in Italy's leading centers of excellence. Villani's goods are sold in approximately 15,000 outlets throughout Italy and the world, including retail, specialist delicatessens, delicatessens, and restaurants. In 2025, Villani reported consolidated revenues of €182.8 million, a 3.7% increase over 2024. Exports account for 38% of total sales, with a substantial presence in France, Belgium, Germany, the United States, Canada, and Asia. The company currently employs over 300 people and operates 10 production facilities in Italy. The 100% acquisition of the Nuova Mondial ham production was a critical step in the company's strategy, strengthening Villani's position in the Prosciutto di San Daniele PDO category, where it previously had a 50% share. To celebrate 140 years in business, a special cured meat was created, a new product dedicated to the story of its founder, Irma Zironi Villani, a woman who, through her dedication, commitment, and team spirit, enabled the company's growth by launching mortadella production and becoming a family staple. The distinctive cured meat is mortadella, which is created using a unique recipe. Irma Villani's original recipe book is housed at MUSA, the first Museum of Cured Meats in Castelnuovo Rangone, which opened in 2013.