MORTADELLA WITH PISTACHIOS BIG SIZE
69,90 €
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Guaranteed delivery 24/72 hrs.
INGREDIENTS
Pork meat, salt, PISTACHIO (0.7%), sugar, flavourings, spices. Antioxidant: sodium ascorbate. Preservative: sodium nitrite. Inedible casing, remove before consumption
FOOD EXPIRATION
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CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
THE BEST WAYS TO TASTE IT
Mortadella with pistachios is widely used for cooking and can be used for various types of recipes.
For example, it can be cut into cubes or sliced and served with bread as an aperitif. Moreover, it is the protagonist of many traditional Bolognese dishes: it is used to stuff Tortellini pasta or whipped to create the “Mortadella mousse”.
PROCESSING STEPS
The production process for making Mortadella lasts about four days and is composed of five stages: grinding, kneading, casing, cooking and packaging. The meat mixture is first seasoned with salt, pepper and natural flavourings, and then compressed and stuffed into casings to give the product its final shape and weight.
The Mortadella is then placed in dry-hot-air ovens where it cooks at 70°C for about 20 hours. Afterwards, the Mortadella is removed from the cooking wrapper, cut in half and vacuum-packed.
HISTORICAL BACKGROUND
Mortadella has very ancient origins that seem to date back to Roman times. The evidence that proves of the existence of Mortadella producers in that era is a stele dating back to the Imperial Age and depicting seven pigs being led to pasture and a mortar with a pestle, a tool used by the Romans to process and pound meat. The name itself is thought to derive from the Latin word “mortarium”, meaning mortar, although there is no certainty about this theory. Furthermore, the myth that Mortadella is a low-class food must be dispelled. In fact, in the past, it was a type of food only affordable to wealthy people due to the high cost of the meat and all the ingredients.
PISTACHIOS IN MORTADELLA: YES OR NO?
This distinction between the two types depends very much on the geographical area where it is produced: in Emilia, Mortadella Bologna is quite common and it is produced strictly without pistachios, while in Lazio and central Italy, Mortadella contains this type of nuts. So, what is the orginal Mortadella? The truth is that there is no right answer. In fact, both versions are accepted and produced.
