The product

Mortadella Classica Bonfatti - half

The classic Mortadella from Blogna, Slow Food Presidium
Country of origin:
Italy - Emilia Romagna
5 kg
Minimum order:
1 piece
More Information
Description Mortadella produced according to the traditional recipe with meat of italian pigs
Appearance The slice has a pleasant pink colour, more intense than others mortadella
Taste Light and digestible, with a typical taste of delicate sweet meat and a characteristic fragrance due to the use of the natural case
Curiosity Born in 1984, Salumificio Bonfatti is todayone of the latest producer of Mortadella Classica, a Slow Food Presidium
Our selection It is absolutely free of caseinates, gluten, glutamate, ascorbic acid, dextrose, fructose and added polyphosphates. Contains Sodium Nitrite in percentages far below legal limits and stuffed in natural gut
Suggestions Execellent when cut into small cubes or cut in slices by hand
More Information
Weight 5 kg
Packaging Vacuum packed
The producer

Bonfatti Negrini Salumi - Renazzo (FE) - Emilia Romagna

Why we chose them
It's based in Renazzo di Cento, a small town between Bologna, Modena and Ferrara. Bonfatti Salumi was born after the second World War, the know-how is handed down from father to son. After more than 60 years, and three generations, the business is still producing different type of charcuterie. The secret is always the same: high quality of raw material and a handcraft approach in all the production phases. Mortadella Classica (Slow Food presidium) is the most important and representative product for Bonfatti, but their expertise permitted them to rediscover and produce others rare cooked local salami as Salame Rosa and Mortadella Lyon. Products that Slow Food promote as "presidium" to preserve the Bolognese traditional cooked cured meats
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