The product

Mortadella Classica piccola

Slow Food Presidium, produced according to the traditional recipe
Sku:
78737
Country of origin:
Italy, Emilia Romagna
Weight:
700 g
Minimum order:
1 piece
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Description
The pigs used to make the Mortadella are born, bred and slaughtered in Italy, prime quality pigs bred in a traditional way
Appearance
When cut it is much pinker than other Mortadella
Taste
Light and digestible with a typical taste of delicate sweet meat, the fragrance is less overbearing than the other Mortadellas but more complex thanks to the use of the natural bladder
Maturing
Non prevista
Curiosity
Born in 1984, Salumificio Bonfatti is one of only two producers of Mortadella Classica, become a Slow Food Presidium to distinguish this absolutely handmade product from other mortadelle
Our selection
It is free of gluten, casein, glutamines, ascorbic acid, dextrose, fruit sugar and polyphosphates. It is cased in natural pig bladder and the sodium nitrate added is much less than the limit permitted by law
Suggestions
Excellent when cut into small cubes or cut thinly in slices by hand
Weight
700 g
Packaging
Confezionata sottovuoto
The producer

Bonfatti Negrini Salumi - Renazzo (FE) - Emilia Romagna

Bonfatti Negrini Salumi - Renazzo (FE) - Emilia Romagna

Selected because

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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