{"id":9622,"date":"2025-10-13T05:43:15","date_gmt":"2025-10-13T05:43:15","guid":{"rendered":"https:\/\/mortadellabologna.com\/?page_id=9622"},"modified":"2025-11-03T13:55:22","modified_gmt":"2025-11-03T13:55:22","slug":"prodotto-2","status":"publish","type":"page","link":"https:\/\/mortadellabologna.com\/en\/prodotto-2\/","title":{"rendered":"Prodotto"},"content":{"rendered":"\t\t
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Home<\/a><\/span><\/span><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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the product<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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The production process<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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01<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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meat selection<\/h3>

Only selected pork shoulder meat, a particularly flavorful and valuable cut, is used, finely ground with a meat grinder.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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02<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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DOUGH PREPARATION<\/h3>

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.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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03<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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cooking<\/h3>

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\u00b0C.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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04<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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cooling<\/h3>

The Mortadella is then rapidly cooled through a cold shower process to preserve its color and aroma, and finally left to rest.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Slicing<\/h2>\t\t\t\t<\/div>\n\t\t
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01<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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The string is removed and the casing is carefully scored and peeled away gradually, in order to preserve the product\u2019s softness and aroma while avoiding oxidation of the exposed surface.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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02<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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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.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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03<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Arrange the slices neatly on food paper, without overlapping them excessively. The paper should wrap them gently, protecting them without compressing them.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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04<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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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.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

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. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-9622","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nProdotto - Mortadella Bologna<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mortadellabologna.com\/en\/prodotto-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prodotto - Mortadella Bologna\" \/>\n<meta property=\"og:description\" content=\"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. 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