The most popular of all Italian salumi. The origins of Mortadella can be traced to Roman times, or even earlier, when they were fond of farcium myrtatum, which was traditionally made with pork meat ground in a mortar, then cooked and flavoured with myrtle. The organic pork is finely minced with herbs and spices before it is steamed for up to 22 hours; which guarantees moistness. If eaten as antipasto it must be served very thinly sliced, as in these 70 gram packs which are ready to serve. Production: The pork is finely minced and the fat is in long square-cut strips. The mixture is seasoned with herbs and spices before it is steamed for up to 22 hours.
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