The meat is ground and processed, the pork fat is cut into cubes and together with the lean part of the meat are mixed with salt and flavourings in the mixer to obtain a homogeneous mixture. The stuffed sausage is cooked in an oven with a minimum temperature of 71°C, which guarantees the elimination of unwanted bacterial flora. Rapid cooling is important to stabilize the organoleptic and bacteriological mortadella. After stabilizing it with cold temperature for 48 hours, the mortadella is peeled from the casing, sliced, labelled and ready to be marketed.

• A treasured Italian product made in the Italian factory to give us a delicacy made from the finest cuts.
• Carefully made in Bologna by following a traditional recipe and beautifully flavoured with a handful of pistachio and sliced wafer-thin
• With a sweet and fragrant flavour, the PGI-certified Mortadella is ideal for an Antipasto platter or for a panino.