Mortdella. Price per 16lb approx. Mortadella Parmacotto. A very finely ground pork sausage, perfectly spiced and dotted with cubes of pork fat. This classic mortadella is light, yet full of flavor, and can come with or without pistachios.
Mortadella di Bologna – Original Mortadella from Bologna
Instantly recognizable thanks to its rosy hue and specks of glistening white fat. Mortadella is an Italian classic, and has been produced throughout Northern and Central Italy since the 14th century. The size, taste, and aroma can vary dramatically from North to Central Italy. Parmacotto Mortadella is a typical Mortadella di Bologna, the only variety to have received the European Union IGP (Indicazione di Geofrafia Protetta) designation. It is made using select lean cuts of pork meat, ground into a fine paste, seasoned with natural ingredients like salt and pepper, and stuffed in a casing to be cooked in special humidity-controlled ovens. Small cubes of fat taken from the pig’s neck are added to bring an element of sweetness to mortadella’s characteristically full-flavor, and firmness to its otherwise soft, velvety texture. Mortadella is most often served thinly sliced or cut into cubes, but can also be used to give an added flavor to pasta fillings, or ground into meat dishes.
Served with or without pistachios.
This product was added to our catalog on Wednesday 12 October, 2005.
