The product
Mortadella Classica - Slow Food Presidium
Slow Food Presidium, produced according to the traditional Bolognese recipe
Code:
78735
Country of origin:
Italy - Emilia Romagna
Weight:
10 kg
Minimum order:
1 piece
| Description | The pigs used to make the Mortadella are born, bred and slaughtered in Italy, prime quality pigs bred in a traditional way |
|---|---|
| Appearance | When cut it is much pinker than other Mortadella |
| Taste | Light and digestible with a typical taste of delicate sweet meat, the fragrance is less overbearing than the other Mortadellas but more complex thanks to the use of the natural bladder |
| Maturing | Not expected |
| Curiosity | Born in 1984, Salumificio Bonfatti is one of only two producers of Mortadella Classica, become a Slow Food Presidium to distinguish this absolutely handmade product from other mortadelle |
| Our selection | It is free of gluten, casein, glutamines, ascorbic acid, dextrose, fruit sugar and polyphosphates. It is cased in natural pig bladder and the sodium nitrate added is much less than the limit permitted by law |
| Suggestions | Excellent when cut into small cubes or cut thinly in slices by hand. Amazing in sandwiches with some provolone cheese. It can be used in traditional dishes like cannelloni bolognaise to enhance the aromas |
| Weight | 10 kg |
|---|---|
| Packaging | Vacuum packed |
The producer
Bonfatti Negrini Salumi - Renazzo (FE) - Emilia Romagna
Why we chose them
It's based in Renazzo di Cento, a small town between Bologna, Modena and Ferrara. Bonfatti Salumi was born after the second World War, the
know-how is handed down from father to son. After more than 60 years, and three generations, the business is still producing different type of
charcuterie. The secret is always the same: high quality of raw material and a handcraft approach in all the production phases. Mortadella Classica
(Slow Food presidium) is the most important and representative product for Bonfatti, but their expertise permitted them to rediscover and produce
others rare cooked local salami as Salame Rosa and Mortadella Lyon. Products that Slow Food promote as "presidium" to preserve the Bolognese
traditional cooked cured meats
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