The Original Mortadella with Pistachio Nuts - 7-7.5 lb/3.2-3.4 kg by Parmacotto, Italy.
Imported Mortadella – The Original Mortadella from Bologna
Instantly recognizable thanks to its rosy hue and specks of glistening white fat, Mortadella is an Italian classic. Mortadella has been produced throughout northern and central Italy since the 14th century – though its size, taste and aroma can vary dramatically from place to place.
Parmacotto Mortadella is a typical Mortadella di Bologna, the only variety to have received the European Union IGP (Indicazione di Geofrafia Protetta) designation. It is made using select lean cuts of pork meat, ground into a fine paste, seasoned with natural ingredients like salt and pepper, and stuffed in a casing to be cooked in special humidity controlled ovens. Small cubes of fat taken from the pig’s neck are added to bring an element of sweetness to mortadella’ characteristically full-flavor, and firmness to its otherwise soft, velvety texture. Parmella is made using the same method, but is much smaller size. Mortadella is most often served thinly sliced or cut into cubes, but can also be used to give an added flavor to pasta fillings, or ground into meat dishes.
Approximately 7 to 7.5 lbs each.