Vigneto dei Salumi

Vigneto dei Salumi was founded in 1960 by Elio Ceradini, who started his business in the laboratory of Arbizzano in Valpolicella. A family passion that has continued for 60 years with the aspiration to combine quality and craftsmanship, through an indissoluble bond with Italian tradition.

Today, it is Walter, Elio's son, who carries on the family artisan tradition in the processing of products, a true art practiced with passion and dedication. It is indeed in the heart of Valpolicella that the poetic encounter occurs between the fine meats expertly processed and the aromas of the wines that are a symbol of the territory, thus creating an unrepeatable harmony of flavors.
 

Vigneto dei Salumi: when tradition meets innovation

The goal at Ceradini is excellence, the result of the union between tradition, represented by the classic cuts of pork, and innovation, brought about by the unique processing of the cured meats with the wines from Valpolicella. An unprecedented and all to be discovered combination that offers unique products worldwide. However, at the beginning of the new millennium, the cured ham, the flagship product of the artisanal cured meat factory, faced a moment of extreme difficulty that put the very future of the business at risk.

It is at this moment that Walter decides not to give up and to invest in the quality of the products and processing methods. Thus, the first experiments were born, a journey of trial and error that led to the discovery of products with intoxicating flavors and aromas, completely novel. 
 

Vigneto dei Salumi: the recipe for quality 

The entire handmade production of Vigneto dei Salumi finds its reason for being in the selection of raw materials: the meat used in the laboratory comes exclusively from Italian heavy pigs from the Parma chain, while the wines used for aging are the most renowned in Valpolicella. The strong point of Vigneto dei Salumi is the fact that the processing still takes place entirely by hand, from preparation to the final quality control.
 

Vigneto dei Salumi: only products of excellence

The products of Vigneto dei Salumi accompany the slow passing of time and require being consumed with mindful slowness. This slowness allows one to appreciate the true essence of unique, high-quality cured meats. On Spaghetti&Mandolino, you will find the line of cured meats from Vigneto dei Salumi aged in Amarone and Recioto wines from Valpolicella, two true icons of the territory.
 

Vinappeso: the praise of slowness

The products of the Vigneto dei Salumi line are the wise fruit of the perfect combination between the cut from which the culatello is obtained and its aging in Amarone and Recioto. An expression of tradition and innovation, of taste and genuineness, Vinappeso is the embodiment of the most intimate essence of the artisanal laboratory of Elio and Walter Ceradini. 

Vinappeso is a unique cured meat, the pride of Vigneto dei Salumi, that crosses the borders of taste previously unexplored. A magic of aromas and flavors unfolds, revealing a new world where the excellence of tradition meets innovative spirit. Vinappeso presents itself to the public with a completely new taste but with an ancient soul that conveys the stylistic imprint of the elegant aromas of Amarone and Recioto, standout elements of the renowned winemaking tradition of Valpolicella.
 

How Vinappeso is born

Vinappeso arises from an unexpected meeting of local food and wine excellences. It is Walter who decides to dedicate his time and energy to the study and refinement of this new type of cured meat, born to enhance the harmonious meeting of flavors from the territory. A true gastronomic Big Bang!

After various attempts and errors, the path is born that today allows Vigneto dei Salumi to produce its masterpieces. The first step of aging the pork meat takes place in Amarone dry passito wine, awarded the DOCG designation in 2011. This is perhaps the most famous wine of all Valpolicella, known worldwide precisely for the precious grapes from which it is produced, such as Corvina, Molinara, Rondinella, and Corvinone.

Amarone is a fine wine with a strong and determined personality, which, due to its aromatic complexity, perfectly complements the cured meat, conferring a certain uniqueness and value to it. The ancient predecessor of Amarone is the Recioto, also the result of a careful selection of the best grapes cultivated in the territory. It is precisely their processing that gives it the typical sweet taste that distinguishes it, a taste that gently envelops Vinappeso in a warm embrace, granting it a fragrant softness.

Vinappeso is a miracle, coming to life after an aging process that lasts up to 24 months and is completed with aging in Amarone and Recioto that lasts as long as 100 days. In every slice of Vinappeso, one finds the entire history and quality of the excellences from Valpolicella and all the passion and skill of the Ceradini family.
 

The Frutteto dei Salumi, the line that smells of citrus

Vigneto dei Salumi also offers another line of cured meats that pursues the same goal: to enhance the excellences of the territory while combining them with the creative and innovative spirit that characterizes the artisanal work at Vigneto dei Salumi. Orange, lemon, and bergamot are the stars of the Frutteto dei Salumi line that will bring the sun to your table!