Our mortadellas

Every day at our mortadella plant in Bentivoglio, in Bologna, the tasty lean pork meats such as shoulders and ham combine with the quality throats to create lardons. A subtle union that our Spicer enhances by sprinkling the mixture with a light blend of spices and natural flavours. Bagging, which for the best mortadellas takes place in a natural hand-tied ox bladder, precedes slow cooking in the stove.

Once cooked, they are brick red and release that unmistakable and intense fragrance.