Following the oldest recipe from the city of Bologna
Every day at our mortadella plant in Bentivoglio, in Bologna, the tasty lean pork meats such as shoulders and ham combine with the quality throats to create lardons. A subtle union that our Spicer enhances by sprinkling the mixture with a light blend of spices and natural flavours. Bagging, which for the best mortadellas takes place in a natural hand-tied ox bladder, precedes slow cooking in the stove.
Once cooked, they are brick red and release that unmistakable and intense fragrance.