Mortadella Bologna Bio PGI – Ovalina, also known simply as “Bologna” (its city of origin), first appeared in the 1300s; it may have been invented by monks, or possibly by pork butchers from the Salaroci guild. The origin of the name is unclear. It could be derived from the Latin “farcimen murtatum”, meaning “sausage flavoured with myrtle”, or from the Latin “mortarium”, which referred to the mortar in which the pork was minced with a pestle. It is made with a mixture of meats and fat. Either oval or cylindrical in shape, the cut product has a velvety texture and uniform bright pink colour; no less than 15% of each slice should be made up of pearly-white fat pieces. Our organic mortadella contains no pork stomach. The result is a lighter product.
RECOMMENDED PAIRINGS: This is a highly versatile product. It can be eaten just as it is, cut into classic cubes or thin slices, served with crusty bread or, for a stronger flavour, with traditional balsamic vinegar. It pairs well with red wines, ideally lively or sparkling, such as Lambrusco di Sorbara.
No added polyphosphates*
Listed in the coeliac handbook
Does not contain pork stomach
*In line with organic regulations