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Salumificio Pedrazzoli
Sold and shipped by Spaghetti & Mandolino
Price including VAT
The name mortadella derives from the Latin term mortarium, meaning the mortar used to grind pork with a pestle. In the archaeological museum of Bologna there is a Roman-era stele depicting a shepherd accompanying pigs, holding a mortar and pestle in his hands. This cured meat was also a way of preserving pork over time. The production technique was officially established by Cardinal Farnese only in 1661, when he decreed that only pork should be used. It was probably the first genuine production specification for a food product in history. Mortadella Bologna is made only with premium cuts of pork, appropriately minced meat and lardons. Its flavor is full and well balanced, thanks to the presence of pieces of pork jowl fat, which give the pork greater sweetness.
Pork meat, pork tripe, sea salt, sucrose, natural flavorings, spices; antioxidant: sodium ascorbate; preservative: sodium nitrite. Allergens: none Shelf life: 120 days Allergen-free
On the label: information shown on the packaging by the manufacturer. Not on the label: information that does not appear on the packaging.
Add £241.90 to get free shipping
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians
In gray: not detected
£ 10.01
£ 29.20
£ 21.60
£ 6.51
£ 4.25
£ 46.63
£ 7.01
£ 4.67
£ 9.59
£ 47.21
Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
