the "Bologna" - Mortadella
The name probably derives from the Latin "mortarium", the mortar used for pounding pork meat, and its origins date back to the sixteenth century.
Since the Renaissance, it has been considered the most famous cooked sausage of Bolognese tradition, but its area of production extends from Emilia Romagna to Lazio.
The lean pork thigh meat cuts are ground in several stages until almost a paste is achieved, which is then mixed with fat cubes mostly taken from the pig's throat.
The dough obtained is stuffed into natural or plastic casings, cylindrical or oval in shape, and cooked in dry-air ovens for several hours, then finished under cold water showers and in refrigerated cells for final stabilization.
The surface must be velvety to the touch, a vibrant pink, with white squares of fat evenly distributed in the sliced piece and well incorporated into the dough, with an aromatic scent and distinctive flavor without hints of smoking.
for further info: PROTECTED DESIGNATION OF ORIGIN CONSORTIUM PROSCIUTTO I.G.P.
to eat with tigelle and/or crostoli!
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Where to buy classic Bolognese mortadella? Call us!