the product
The production process
01
meat selection
Only selected pork shoulder meat, a particularly flavorful and valuable cut, is used, finely ground with a meat grinder.
02
DOUGH PREPARATION
Cubes of high-quality pork neck fat, known as lardelli, are then added, together with natural seasonings. The mixture is stuffed into natural or synthetic casings.
03
cooking
Cooking takes place slowly in special dry-air ovens (about one hour of cooking for each centimeter of diameter), until the product reaches an internal temperature of 70°C.
04
cooling
The Mortadella is then rapidly cooled through a cold shower process to preserve its color and aroma, and finally left to rest.
Slicing
01
The string is removed and the casing is carefully scored and peeled away gradually, in order to preserve the product’s softness and aroma while avoiding oxidation of the exposed surface.
02
Place the Mortadella on the slicer, ensuring the base is perfectly aligned with the blade. Slice with smooth, continuous movements to obtain thin, even, and intact slices.
03
Arrange the slices neatly on food paper, without overlapping them excessively. The paper should wrap them gently, protecting them without compressing them.
04
Other formats: for cubes, cut into pieces approximately 1 cm per side. For serving in wedges, start from a cylindrical slice and divide it into regular segments.
