Inspired by the Ferrarini tradition, made with selected Italian meat, an artisanal production process and slow cooking, flavored with the original recipe of the unmistakable Cooked Ham based on 21 aromatic herbs.
Our entire mortadella range is produced using only the most carefully selected meats, free from gluten, lactose and milk protein, and following traditional recipes to the letter. The subtle flavouring and long cooking time give our range of mortadella its characteristic fragrance and unique, delicate taste, ensuring it is truly unmistakeable.
Where can you find our Mortadella?
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Facts about our Mortadella
| Vismarissima Mortadella|
Average nutritional values per 100 g
|Of which saturates||g||6|
|Of which sugars||g||0.5|
In the production of our cured meats, we use both animals born, reared and slaughtered in Italy and animals born, reared and slaughtered in other EU countries. The reason we use meat from other countries is partially the fact that Italy is not self-sufficient in terms of its pork production (we import around 40% of our pork), and more importantly the fact that almost all pork hind legs from pigs born, reared and slaughtered in Italy are used for the production of PDO aged hams (Parma, San Daniele etc). In the production of non-PDO cured meats, the source of the meat does not affect the quality or healthiness of the product.
Genetics, husbandry techniques, health management, feed used and slaughter weight largely follow the same guidelines throughout Europe. This contributes to the standardisation of the quality and hygiene safety of meat destined for the cured-meat industry.
More specifically, meat hygiene safety is guaranteed by controls implemented by the slaughterhouse hygiene authorities (National Residue Plan). These controls are harmonised and uniformly implemented in all EU countries.
Mortadella is a delicate cured meat and needs to be kept at a temperature of between 0°C and 4°C. We recommend that you consume it within one or two days of opening.
Lardelli are little cubes of white fat obtained from the pig’s throat. They are used to bring out the flavour of the meat and give it added softness, keeping each slice compact.
Mortadella is also rich in minerals such as iron and zinc. As a result, it is ideal for anyone who does a lot of physical exercise and thus needs a good supply of energy. Mortadella is low in cholesterol and has a limited salt content.
The origins of the name ‘mortadella’ are still not entirely clear, though most research dates it back to Ancient Rome.
Some trace the name back to the term “mortarium” (mortar), which is the tool used to flatten pork, whilst others believe that it comes from the term “mortarum”, a sausage flavoured with myrtle berries, or from “murtatum”, meat finely minced with a mortar.
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Update May 22, 2018×