MORTADELLA BOLOGNA IGP CON PISTACCHIO 250gr

Mortadella Bologna has a centuries-old history and is considered the most famous cold meat in the culinary tradition of Bologna. The origins of this exceptional product can is located to the ancient Etruscan lands of Felsina and Bonomia dei Galli Boi, rich in oak groves that provided delicious acorns to the numerous local pigs. The tradition of Mortadella Bologna was born from these pigs. The name of the delicious specialty comes from "mortarium" or "murtatum", which means minced meat in a mortar.

The meats used are carefully selected. The lean part, pink in color, comes from the pork shoulder, while for the lard, white in color, the fattiest part of the pig, the "neck fat", is used. At this point the two ingredients are mixed evenly and salt, pepper and other natural flavors such as sugar and pistachio are added. Filling is then done, using natural casings of variable dimensions. The meat is cooked in dry air ovens, for a period of time that varies depending on the size of the product, from 8 to 26 hours. The product must then be washed with ice water, before it drops to temperatures below 10 degrees in the actual cooling phase. Each piece of mortadella is then cut into a cylindrical or oval shape and prepared for packaging. Thanks to this process, it acquires a full and balanced taste, juicy, meaty with a slightly salty and spicy mouthfeel.

The charcuterie that defies lightness, Mortadella Bologna is, contrary to popular belief, a light and diet sausage. If you were convinced that mortadella is a food that should be removed from your diet, you better think again. In fact, processing techniques allow us to maintain adequate protein and fat intake. Cholesterol intake is low and the presence of salt is limited. A kilo of Mortadella has about 288 calories, less than a plate of pasta and the same calories as fior di latte mozzarella, and only about 70 mg of cholesterol, as much as a sea bass or a slice of chicken.