Located at the historical site of the Villani Salumi, the MUSA is proposed as a space for communication, training and dissemination of the art of charcuterie.
To walk through the doors of MuSa is to discover the flavors and colors that enchant our palates and senses. The visit offers an itinerary between the past and present and is illustrated with videos that explain modern production methods – giving an insider’s view of the production facility, descriptive texts and anecdotes about single products, antique machinery, artifacts, and a display of spices and herbs used in the making of charcuterie.
In its rooms the visitor is guided in a multimedia and multi-sensory tour to discover the history, technique and passion of men and women who have given birth to a gastronomic heritage appreciated all over the world.
Visits to the Charcuterie Museum (MuSa) will be on a reservation basis only on the following days and times: from Monday to Saturday: 10:00; 11:00; 12:00 and 3:00 pm; 4:00 pm; 5:00 pm.
Reservation is mandatory.
Modenatur is the official booking center for guided visits to Museo della Salumeria. It is advisable to purchase tickets online by choosing the preferred entry time slot. For general inquiries please contact Modenatur by telephone at +39 059 22 00 22 Monday to Friday, at +39 059 203 2660 Saturday, Sunday and holidays, or by email at email@example.com.
Tickets can also be purchased at the museum depending on availability.
Please contact Museo della Salumeria directly by writing an email to firstname.lastname@example.org for the following requests:
- guided visits for groups of more than 10 participants
- travel agencies and tour operators
- guided visits from schools, training institutions, universities
- events organization at museum venue
Tickets and admission
Entrance fee: € 10,00 includes the guided tour and a small gift.
Free entrance up to 10 years old.
Each access to MuSa entitles you to a 20% discount on purchases at the Bottega Villani located alongside the museum. For more information click here