COOKED LIVER MORTADELLA
25,90 €
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Cooked Liver Mortadella is a stuffed product certified as an Italian Traditional Food Product (P.A.T.).
It is a typical product from Piedmont, particularly from the northeastern area of the region, around Lake Orta and the lower Valsesia area. However, it is also well-known in the Lombard provinces of Pavia, Mantua and Como.
Cooked Liver Mortadella is now produced by a few artisans who are fond of the gastronomic tradition of our country. It is produced by selecting the best Italian pork meat only.
INGREDIENTS
Italian pork, liver 20%, salt, marsala (presence of sulphites), flavourings, dextrose, sucrose and spices. Antioxidant: E301. Preservative: E250
FOOD EXPIRATION
We guarantee Maximum Freshness of all products and Storage and Shipping to maintain their integrity. The expiration date will depend on the format chosen and the type of product. For more details contact us.
CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
THE BEST WAYS TO TASTE IT
Cooked Liver Mortadella can be eaten raw, cooked or boiled. The raw one is also called “fidighin” or “fideghina”, while the cooked one is called Mortadella d’Orta. Cooked Liver Mortadella has a strong, spicy aroma, a savoury flavour and a tasty aftertaste given by the spices used during the production.
It is perfect with lentils, beans or corn polenta, but it can be used for several recipes such as meatballs or served with artichokes. It is also a great choice to flavour pasta dishes such as Pappardelle with mushrooms and peppers. You can find several recipes in the dedicated section to enjoy this traditional product and get inspired!
As for the wine, we suggest pairing Cooked Liver Mortadella with sparkling white wine such as Prosecco Valdobbiadene DOCG in order to enhance its strong unique flavour.
PROCESSING STEPS
Cooked Liver Mortadella is made with pork liver, offcuts, minced cheek and bacon. The selected meat is minced very finely and tanned in a very special way using mulled wine (usually Barbera). The red wine is first boiled and spiced with natural flavourings such as star anise, cinnamon and cloves and then added to the meat. Afterwards, the compound is stuffed into a natural casing, steamed, left to cool and packaged. In the past, it was prepared in large pots of boiling water.
CURIOSITIES
Cooked Liver Mortadella has a very misleading name because, although it is a stuffed meat product, it is not a type of Mortadella, but a kind of Salami. Its name probably comes from the word “mortar”, the same tool that was used to pound the meat to prepare Mortadella and it has never been changed in order to honour tradition. This is the reason why this product has kept its original denomination instead of being categorised as “salami”.
