The name mortadella comes from the Latin term mortarium, which meant the mortar used to grind the pork meat in the pestle. In the archaeological museum of Bologna, there is a Roman-era stele that highlights a shepherd accompanying pigs with a mortar and pestle in hand. This cold cut was also a method of preserving pork over time. The production technique was officially established by Cardinal Farnese only in 1661, who decreed that only pork meat should be used. Probably, the first true production regulation of a food in history. Mortadella Bologna is produced only with noble cuts of pork, meat and properly chopped fat. The flavor is full and well-balanced thanks to the presence of pieces of jowl fat from the pig that provide greater sweetness to the meat. It also contains pistachios. Delicate aroma. Free from dairy derivatives. Without added polyphosphates. Gluten-free. Included in the celiac registry. Weight 6-7 kg.
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The name mortadella comes from the Latin term mortarium, which meant the mortar used to grind the pork meat in the pestle. In the archaeological museum of Bologna, there is a Roman-era stele that highlights a shepherd accompanying pigs with a mortar and pestle in hand. This cold cut was also a method of preserving pork over time. The production technique was officially established by Cardinal Farnese only in 1661, who decreed that only pork meat should be used. Probably, the first true production regulation of a food in history. Mortadella Bologna is produced only with noble cuts of pork, meat and properly chopped fat. The flavor is full and well-balanced thanks to the presence of pieces of jowl fat from the pig that provide greater sweetness to the meat. It also contains pistachios. Delicate aroma. Free from dairy derivatives. Without added polyphosphates. Gluten-free. Included in the celiac registry. Weight 6-7 kg.
