MortadellaMortadella

Mortadella

from Producer Macelleria Salumeria Beniamino Papa

Macelleria Salumeria Beniamino Papa

Mortadella produced by Mr. Beniamino following the classic methodologies of  mortadella bolognese but using exclusively meat from Marche region.

Different parts of the pig are used, especially the striated muscle and the neck fat. The lean parts are roughly cut so as to obtain a homogeneous mixture. The added fat is cooked and placed in cubes. The mortadella is cooked for up to 24 hours and then cooled but does not undergo a maturation process.

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