the "Bologna" - Mortadella 


The name derives probably from the Latin "mortarium", the mortar used to beat the pork meat and its origins dates back to the 16th century.

From the Renaissance it is considered the most famous baked salami of Bolognese tradition but its production area extends from Emilia Romagna to Lazio regions.

Sneak thin pig's meat cuts are chopped into several stages until almost a cream is blended with fat cubes mostly taken from the pork's throat.

The obtained mixture is sawn in natural or plastic cutters, cylindrical or oval, and cooked in dry air stoves for several hours to finish under cold water showers and in refrigerating cells for final stabilization.

The surface must be velvety to the touch, a compact pink, with white greens squares uniformly distributed in the cut slice and well integrated into the dough, with an aromatic scent and characteristic flavor without any hints of smoking.


  TO EAT WITH  Tigelle e/o Crescentine !



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