MORTADELLA GRAN AROMA 3 TRAYS
9,90 €
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Mortadella is a typical Italian delicacy mainly produced in Emilia-Romagna from selected cuts of pork.
Mortadella has a cylindrical or oval shape and a very recognisable pink colour. It is characterised by a unique, intense and slightly spicy aroma and a sweet and savoury flavour.
It is very versatile for cooking, in fact, it can be either cut into cubes and served as an appetiser or sliced into thin pieces to fill a sandwich. It is also used for really tasty recipes such us Tortellini stuffed pasta or even for summer salads with asparagus, strawberries, potatoes and lemon (you can read the whole recipe in our dedicated section). Mortadella Gran Aroma is gluten-free, lactose-free and GMO-free.
INGREDIENTS
Pork, pork tripe, salt, sugar, spices, natural flavouring, antioxidants (E300 – 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
PROCESSING STAGES
Mortadella is made from a mix of lean parts of meat and fat cubes, salt, pepper and natural flavourings. Often Pistachios are also added due to the great popularity of this kind of nut. The meat is minced three times so that the pieces become extremely fine. Then, the mixture is stuffed into casings whose size can vary considerably, ranging from 500g to as much as 40/50kg. The next step – a very delicate one since the quality of the final product is at stake – is cooking mortadella in a dry-air stove up to a temperature of 70°C degrees and then cooling it with water showers and left in cold rooms to rest. There are also some types of mortadella made with beef or cooked pork liver (which you can find among our products) as well as even more special ones made with wine-flavoured liver, produced in Piedmont, or with donkey meat, typically made in some areas of Sicily.
HISTORICAL BACKGROUND
The origins of Mortadella date back as far as the 17th century. The earliest reference is a stele from 1661 depicting a mortarium – the tool used for crushing pepper and meat that is also thought to give Mortadella its name – next to a herd of pigs. Another theory suggests that the name of Mortadella comes from myrtle (myrtatum), the berry that was used to make this sausage before pepper arrived in Europe from Asia. The first recipe for mortadella has been spread by Vincenzo Tanara, born in Bologna, and included more fat than the one followed nowadays. The name Mortadella Bologna was given later due to the spread of this cured meat in the area of Bologna.
