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A traditional blend of select meat and fat to create the heat cured Mortadella. This delicious cured meat is a classic, traditional in Emilia Romagna cuisine, its production is by no means reserved to one region. It can be produced throughout Italy, the traditional version often made with pork, but unique delicious expressions being produced with Chianina and even others cured with delicious Vin Brule for a unique taste. Discover the range of traditional Mortadella of Italy.