Appetizing and tempting, the Mortadella has a secular history and, not incidentally, is the sausage most famous culinary tradition of the Bolognese.
Its roots lie back in the 1661, when Cardinal Farnese in the capital of Emilia published a notice that encode the production of this salami and anticipated, in some ways, the current production regulations.
Thanks to highly qualified professionals who have transmitted from generation to generation, the recipe and passion towards this sausage that emerged over the centuries. For this, the Mortadella Bologna longer be produced only in areas of central and northern Italy, traditionally raised, where the famous sausage has spread over the centuries until our days.
A product identity were detected.
Mortadella, Pure pork sausage is cooked, the cylindrical or oval, pink and an intense aroma, slightly spicy.
For its preparation are used only cuts noble (high quality meat and lard), shredded properly in order to obtain a fine paste.
The flavor is full and well balanced thanks to the presence of small pieces of fat in the throat of the pig that confer greater sweetness to meats.
Once cut, the surface is smooth and uniformly pink live.
Mortadella exudes a particular scent, aromatic and its taste is typical and delicate.
The product has certain chemical and chemical-physical, such as an appropriate ratio protein / fat and the total absence of polyphosphates.