A Guide to Mortadella
Distinguishable by its pink coloring and white spotted interior, the large classic Italian sausage mortadella is made from finely ground, heat-cured pork with small cubes of pork fat for extra moisture and flavor, giving it its spotted appearance.
We often call this traditional Italian meat after the city it originates, Bologna, just an hour away from the small town were the Veroni brothers began creating delicatessen meats. Our ancestors refined their precious local methods over time, slow cooking the Mortadella in a brick oven, ensuring that you can taste the passion in every slice.
Since 1925 our Mortadella has been made using only 100% pork mixture, guaranteed by the generations of family members who have taken care of the business. By ensuring our family name and produce stays synonymous with quality, the Mortadella continues to be processed and cooked in our unique way, and then carefully selected to make its way to your tables in the USA.
How to recognize a good mortadella?
Apart from personal choice, there are many other aspects that can help you identify a good mortadella.
– Color: the color should be pink for the meat (made from pig shoulder) with white pieces of fat (made from pig cheek), that should be evenly distributed.
– Aroma: unique and fragrant, but not too intense.
– Flavor: smooth and balanced.
We would also like to share a little hint with you:
They say that the bigger the mortadella, the better the flavor because a larger mortadella goes through a longer cooking process which contributes to the heightened flavor.
The timing and temperature of the cooking process has a fundamental role in determining the aroma and flavor of the mortadella. And in the case of the biggest mortadella in the world, you can experience 5908 lb of the finest mortadella.
How to enjoy it?
Mortadella maintains all of its characteristics when it is both sliced and cubed. The best match is the classic mortadella, sliced finely with bread. It is also perfect to serve on an antipasto board with other cured meats and cheeses.