The entire Mortadella production process is carried out in our Bologna works, under the control of and certified by the Consorzio Mortadella Bologna IGP, the consortium that oversees production of PGI-certified mortadella produced in Bologna. For the lean parts, only the shoulders and ham from heavy pigs are used and while the lardoons come from the jowls. Once the lean parts are finely minced, the lardoons are added to the mixture, and finally salt, flavourings, and natural spices are added for seasoning.
Next come the packing in natural bladder casing and the trussing by hand. The secret lies in the slow and gradual braising, which lends the meat its typical subtle aroma and makes it so unique and easy to digest.
Our Mortadella are gluten-free and dairy-free.