0918EC
Half | 1,6Kg

25,90

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0918EC

COOKED LIVER MORTADELLA

Half | 1,6Kg

25,90

Group-769

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Pagamenti sicuri

Cooked Liver Mortadella is a cold cut that has obtained recognition as an Italian Traditional Food Product (P.A.T.).

It is a typical product from Piedmont; in particular, of the north-eastern area of the region, around Lake Orta and lower Valsesia. However, it is also typical of the Lombard provinces of Pavia, Mantua and Como.

Cooked Liver Mortadella is a cold cut that is now produced by a few artisans who are fond of the gastronomic tradition of our country. It is produced by selecting the best meat from porks born and bred in Italy.

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 and an extremely tasty flavour. The taste, on the other hand, is characterised by a savouriness conferred by the spicing to which the product is subjected.

It is perfect with lentils, borlotti beans or polenta. However, there are several recipes for it. For example, it is perfect for preparing meatballs and is excellent with artichokes or with pasta such as pappardelle with mushrooms and peppers. In the special section of our website, you can find several recipes for inspiration to enjoy this traditional product at its best!

Finally, in order to enhance its strong and inimitable flavour, it is recommended to combine Cooked Liver Mortadella with a sparkling white wine such as Prosecco Valdobbiadene DOCG.

Production process

Cooked Liver Mortadella is made with: pork liver, pork fodder, minced pork cheek and bacon. The selected meat is minced very finely and tanned in an extremely special way. The curing is done using mulled wine (usually Barbera), the red wine is boiled and spices and natural flavourings such as star anise, cinnamon and cloves are added. The minced meat is then combined with the wine and spices and stuffed into a natural casing. The meat is then steamed, left to cool and packaged. In the past, however, it was done in large pots of boiling water.

Curiosities

Cooked Liver Mortadella has a name that can easily mislead because, although it is a cold cut, it is not a Mortadella, but a Salami. The fact that it is called Mortadella comes from the mortar, the instrument that was used to pound the meat and from which the word Mortadella probably comes. Traditional pork butchers haven’t wanted to abandon this nomenclature, so some products have kept the name Mortadella instead of being categorised as “salami”.

Ingredients

Italian pork, liver 20%, salt, marsala (presence of sulphites), flavourings, dextrose, sucrose and spices. Antioxidant: E301. Preservative: E250

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 the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Store at a temperature between 0°C and +4°C
ON THE NOSE

Strong spicy aroma

TO THE TASTE

Tasty flavour with a hint of spice in the aftertaste

THE RIGHT MOMENT

Perfect accompanied by polenta or lentils

THE RIGHT MATCH

Sparkling white wine: Prosecco Valdobbiadene DOCG

Taste Notes
ON THE NOSE

Strong spicy aroma

TO THE TASTE

Tasty flavour with a hint of spice in the aftertaste

THE RIGHT MOMENT

Perfect accompanied by polenta or lentils

THE RIGHT MATCH

Sparkling white wine: Prosecco Valdobbiadene DOCG

NUTRITIONAL VALUES
Energy value
1205KJ - 291Kcal
Fat
24,2 g
of which saturated fatty acids
9,13 g
Carbohydrates
<1 g
of which sugars
0,78 g
Protein
18,2 g
Salt
2,52 g
NUTRITIONAL VALUES
Energy value
1205KJ - 291Kcal
Fat
24,2 g
of which saturated fatty acids
9,13 g
Carbohydrates
<1 g
of which sugars
0,78 g
Protein
18,2 g
Salt
2,52 g
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