The product

Mortadella Grigio Casentino - half

Mortadella made from shoulders and belly cuts
Country of origin:
Italy - Tuscany
3 kg approx
Minimum order:
1 piece
More Information
Description Pork from the Grigio del Casentino breed obtained from the crossing of Large White and Cinta Senese
Appearance Texture is quite coarse, intense pink coloured; lard cubes, cutted by the knife, are evident and randomly distributed
Taste Sweet, gently spiced, persistent, with a final note of garlic
Maturing Not expected
Curiosity Mortadella is steam cooked at low temperature
Suggestions To be sliced thickly or in cubes
More Information
Ingredients Casentino Gray pork, Cervia salt, PISTACHIOS, dextrose, sucrose, mace, spices, natural flavors, preservative: E250, antioxidant: E301
Allergens in ingredients Nuts and products thereof
Weight 3 kg approx
Packaging Vacuum packed
Storage Conditions (packaged products) Keep at +0 +4 °C
Country of origin of the primary ingredient Italy
Nutrition Declaration Energy: 1465 kJ / 350 kcal
Fat: 30 g
of which saturates: 10 g
Carbohydrate: 0 g
of which sugars: 0 g
Protein: 20 g
Salt: 2,6 g
Typical value per 100 g
The producer

Selve di Vallolmo - Poppi (AR) - Tuscany

Why we chose them
The wild breeding farm Le Selve di Vallolmo is located in the uncontaminated National Park of Casentino forest. We are in the oriental part of Tuscany and this company take care of Grigio del Casentino pigs under the supervision of the founder Claudio Orlandi. It is a tough, but beautiful and passion driven activity, run by the whole Claudio's family. Each member leads a different part of the business, from pigs birth to animal feeding, from breeding to cold cuts production and sales.The farm was born as Large White pigs breeder in the 80. Then starting with new millennium Claudio felt the need to integrate and differentiate more his proposition and started a charcuterie production with high quality meats. Grigio del Casentino pigs arrived a bit later, they are the result of a cross between a classic pig and Moro Romagnolo or Cinta Senese. Those animal are the protagonist of a project which protects them from the risk of extinction. A few local breeders, colleagues of Claudio, are contributing at the safeguard of this maculated pig. The core product of today tasting is the Prosciutto del Casentino, Slow Food Presidium, and then Mortadella, Pancetta and Ruffiana, all rigorously made with Grigio del Casentino meats.
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