This is the best among all the Mortadella di Bologna I.g.p., made according to traditional practice on a small artisan scale.
Classic Mortadella is a defined as such by a Slow Food Presdium that protects and promotes this artisan product.
Presidium mortadella is made using only pork from heavy Italian pigs with a minimum of preservatives. It is flavored with salt, black peppercorns, ground white pepper, mace, coriander and crushed garlic before being cooked in ovens with a central temperature of 75 -77°C.The mortadellas must be hand-tied and encased in pig bladders. When sliced, the meat is pale fawn, not reddish-pink like the industrial version, and has much more complex aromas and flavors.
Production area: Province of Bologna and Municipalities around Ferrara
