Mortadella Bologna IGP

Product characteristics

Mortadella Bologna IGP is a deli meat, made entirely using pork meat, cylindrical or oval in shape, pink, with a strong smell, and lightly spiced.

The meat is carefully selected and ground. Then small cubes of fat are prepared, these give the characteristic sweetness to this deli meat. The mixture is made into sausages and cooked for several hours, even days for larger mortadellas. This is the most delicate stage, the one which gives the mortadella its characteristic smell and typical tenderness. The process uses special dry air ovens, with cooking times varying from just a few hours to an entire day.

The product is then sprayed with cold water and left to stabilize in a cooler. Becoming truly unique.

It has a full and well-balanced flavour thanks to the pieces of fat from the pig’s throat which add sweetness to the deli meat. Once cut, the surface is smooth with a uniform bright pink colour.

How to give taste the right shape

Cutting starts from the more pointed end since the rounder part at the bottom of the mortadella is generally the softest due to the migration of the soluble parts of the fat.

The string is removed, peeling the deli meat 5 cm at a time to stop it drying out. The cutting is then started by removing a few centimetres of product. It is placed on a slicer with the cut surface perfectly aligned with the blade. once firmly in place, the product can be cut, obtaining a compact and uniform slice, with a perfectly smooth surface.

Nowadays, mortadella can be found in retail outlets packaged in trays of varying weight to respond to the needs of the modern consumer, who wants a fast and convenient service.

The slices are arranged neatly and carefully on paper, which is then wrapped to avoid the product being damaged.

If the product is served in small cubes, the thickness will be in proportion to the required weight and must be cut just before serving. To obtain wedges, it is recommended to start from a cylindrical slice, of the desired thickness, which is then divided into triangular wedges.

Mortadella – whole or in vacuum-packed cuts – should be refrigerated to retain its quality.