Mortadella, a symbol of Bologna, is heat-cured meat made with selected pork, finely ground with the addition of diced bacon and traditionally packed in a cow’s bladder. Its origins date back to “farcimen myrtatum” on the Roman era, made with pork pounded in a mortar, cooked and flavoured with myrtle. Until the end of the 18th century it was three times more expensive than ham for its exquisite taste, which had already conquered Europe, and for the particular heat-curing process in large rooms heated by a constant heat from the walls; this process is still used today. In order to guarantee the origin and quality of mortadella, up to the end of the 18th century, it was only produced within the walls of the city of Bologna by authorised butchers that used to place a wax seal as guarantee. Since the 19th century mortadella together with tortellini are Bologna’s food items from with the highest export sales.
Villani’s mortadella is made in the company’s plant in Bologna using selected raw materials. Masterpieces of harmonious flavours are created thanks to the controlled and guaranteed production process: light and easily digestible products with a delicate taste and unmistakable fragrance.
Our handcrafted mortadellas are completely dairy-free, gluten-free and contain no polyphosphates. They are seasoned only with natural ingredients.