The name mortadella derives from the Latin term mortarium, which meant the mortar with which the pork meat was crushed in the pestle. In the archaeological museum of Bologna, there is a stele from the Roman era that features a shepherd accompanying pigs with a mortar and pestle in hand. This cured meat was also a method of preserving pork over time. The production technique was officially sanctioned by Cardinal Farnese only in 1661, who decreed that only pork meat should be used. Probably the first true production standard for a food in history. Mortadella Bologna is made only from noble cuts of pork, adequately chopped meat and lardons. The flavor is rich and well-balanced thanks to the presence of small pieces of fat from the pig that impart greater sweetness to the meat. It also contains pistachios. Delicate aroma. Free from dairy derivatives. No added polyphosphates. Gluten-free. Included in the handbook for celiacs. Weight 6-7 kg.
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The name mortadella derives from the Latin term mortarium, which meant the mortar with which the pork meat was crushed in the pestle. In the archaeological museum of Bologna, there is a stele from the Roman era that features a shepherd accompanying pigs with a mortar and pestle in hand. This cured meat was also a method of preserving pork over time. The production technique was officially sanctioned by Cardinal Farnese only in 1661, who decreed that only pork meat should be used. Probably the first true production standard for a food in history. Mortadella Bologna is made only from noble cuts of pork, adequately chopped meat and lardons. The flavor is rich and well-balanced thanks to the presence of small pieces of fat from the pig that impart greater sweetness to the meat. It also contains pistachios. Delicate aroma. Free from dairy derivatives. No added polyphosphates. Gluten-free. Included in the handbook for celiacs. Weight 6-7 kg.
