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This is a gastronomic specialty from Emilia Region, in Italy, produced to the traditional regional recipe. A quality meat mix, cased into a natural bladder and slowly cooked for over 24 hours. The final product is characterized by a delicate and typical aroma, and a large slice size which gives the product a rich and appealing visual appearance.
“There are several ways of eating mortadella: the most popular one is to enjoy thin slices with a fresh and crispy loaf of bread, but it can also be eaten in the shape of small cubes, mousse or, as tradition suggests, as stuffing for tortellini.”