Sliced Mortadella 100g

Description

Sliced Mortadella Bologna IGP – Queen of Emilian Charcuterie

The Sliced Mortadella Bologna IGP represents the pinnacle of Emilian charcuterie art, a product with an unmistakable identity that embodies centuries of tradition and craftsmanship. This prestigious cooked sausage, characterized by the IGP certification that guarantees its authenticity and quality, stands out for its delicate pink color, velvety texture, and enveloping aroma that make it unique in the world.

The sliced version of Mortadella Bologna IGP offers maximum convenience without compromising the exceptional organoleptic qualities of the traditional product. Each slice reveals the perfect homogeneity of the mixture, dotted with characteristic pearly white lardons and, in the most prized variant, pistachios that give distinctive chromatic and taste notes.

Produced exclusively with high-quality Italian pork and subjected to strict controls according to IGP regulations, sliced mortadella represents the Made in Italy excellence recognized and appreciated worldwide. Vacuum packaging or protective atmosphere ensures optimal preservation of nutritional and organoleptic properties.

Organoleptic Characteristics

Appearance: Slices of uniform thickness (2-4mm) with a delicate and uniform pink color, characterized by the presence of perfectly distributed pearly white lardons and, in the version with pistachios, bright green dots that create a distinctive color contrast.

Aroma: Delicate and characteristic aroma, slightly spicy with notes of black pepper and sweet nuances of pork. The version with pistachios also presents hints of dried fruit that enrich the overall olfactory bouquet.

Flavor: Soft and enveloping taste, sweet and delicate with perfectly balanced saltiness. The flavor of quality pork blends harmoniously with traditional spices, while pistachios (if present) add elegant and refined dried fruit notes.

Texture: Velvety and compact texture, easily chewable that melts delicately on the palate. The lardons provide softness and creaminess, while the fine mixture ensures a homogeneous and pleasant taste experience.

Certified IGP Production Process

Meat Selection:

• Italian pork: Exclusively from high-quality striated muscles
• Minimum percentage: 15% fat to ensure softness
• Veterinary controls: Rigorous throughout the production chain
• Complete traceability: From pig to finished product

Mixture Preparation:

• Fine grinding: Reduction of meat to very fine grain with specialized grinders
• Fat addition: Lardons cut into perfect cubes (4-15mm)
• Spice incorporation: Salt, whole black pepper, natural flavors
• Pistachios (variant): Whole and shelled, max 3% of weight

Stuffing and Tying:

• Stuffing in natural or authorized synthetic casings
• Traditional tying according to IGP regulations
• Weight control: from 500g to 35kg depending on format
• Labeling with mandatory IGP mark

Controlled Cooking:

• Dry steam ovens: Temperatures 75-90°C
• Variable duration: 1-24 hours depending on size
• Continuous monitoring: Core temperature minimum 70°C
• Gradual cooling: To avoid thermal shock

Maturation and Packaging:

• Resting period for flavor development
• Slicing with professional calibrated blades
• Vacuum packaging or protective atmosphere
• Final quality checks and batch certification

IGP Certified Ingredients

• Italian pork (80-85%): selected striated muscles
• Pork tripe (5-8%): for characteristic texture
• Lard (8-15%): cut into uniform cubes for creaminess
• Sea salt: for preservation and flavor
• Black pepper: whole or crushed grains according to regulations
• Pistachios (0-3%): whole shelled in the premium variant
• Natural sugars: sucrose for controlled fermentation
• Natural flavors: spices and herbs according to traditional recipe
• Antioxidants: sodium ascorbate (vitamin C)
• Preservatives: sodium nitrite (minimum quantities per regulations)

IGP Certification – Gluten and lactose-free

Nutritional Values per 100g

Source of high biological value proteins

Optimal Storage and Handling

Vacuum-Packed Product:

• Store in the refrigerator at 0-4°C
• Strictly respect the expiration date
• Shelf life: 30-45 days from packaging
• Keep away from heat sources and direct light

After Opening the Package:

• Consume within 3-4 days of opening
• Carefully rewrap in food-grade film
• Always keep refrigerated on central shelves
• Avoid contamination with other foods

Preparation for Serving:

• Remove from the refrigerator 15-20 minutes before consumption
• Allow to reach room temperature to enhance flavors
• Gently separate slices if slightly adhered
• Serve on cold plates to maintain optimal consistency

Freezing (if necessary):

• Possible to freeze in original sealed packaging
• Temperature -18°C for maximum 2 months
• Thaw slowly in the refrigerator for 12-24 hours
• Never refreeze after thawing

Certified Variants and Types

Natural Mortadella Bologna IGP:

• Composition: Only pork, lard, salt, and traditional spices
• Characteristics: Pure and authentic flavor of tradition
• Usage: Ideal for those who prefer the original classic taste
• Recognition: The most traditional and historical version

Mortadella Bologna IGP with Pistachios:

• Premium addition: Whole shelled pistachios (max 3%)
• Characteristics: Elegant and refined dried fruit notes
• Aesthetics: Distinctive bright green color contrast
• Usage: For special occasions and gourmet tastings

Available Weight Formats:

• Small: 500g-1kg (family size)
• Medium: 3-5kg (delicatessens and small restaurants)
• Large: 8-15kg (professional catering)
• Giant: 20-35kg (industry and large-scale distribution)

Traditional Emilian Culinary Uses

Classic Emilian Appetizers:

• Emilian Platter: With Parmigiano Reggiano and Balsamic Vinegar
• House Antipasto: With pickles and Cremona mustard
• Crescentina: Bolognese specialty with warm mortadella
• Tigelle: Modenese filled with mortadella and stracchino

Regional First Courses:

• Tortellini in Broth: With diced mortadella in the filling
• Passatelli: Broth enriched with minced mortadella
• Lasagne: Layer of mortadella between pasta and béchamel
• Gramigna: With mortadella and fresh peas

Creative Main Courses:

• Rolls: Mortadella with ricotta and herbs
• Flans: Mortadella mousse with vegetables
• Meatballs: Mixed with mortadella and veal
• Terrines: Mortadella aspic for elegant buffets

Bolognese Street Food:

• Traditional Sandwich: Mortadella with squacquerone cheese
• Piadina: Romagnola with mortadella and vegetables
• Focaccia: Genoese enriched with mortadella
• Tramezzino: Classic with mayonnaise and lettuce

Emilian Wine Pairings

Local White Wines:

• Albana di Romagna DOCG: Dry to enhance delicacy
• Trebbiano d’Emilia: Fresh to balance fats
• Pignoletto: Bolognese for perfect regional pairing
• Malvasia di Candia: Sparkling for festive accompaniments

Light Red Wines:

• Lambrusco di Sorbara: Traditional Emilian sparkling
• Sangiovese di Romagna: Dry for elegant contrast
• Barbera: Piedmontese for refreshing acidity
• Dolcetto d’Alba: Smooth for taste harmony

Classy National Wines:

• Soave Classico: Veneto for finesse and elegance
• Vermentino di Sardegna: Mediterranean minerality
• Falanghina: Campanian for aromatic freshness
• Pecorino d’Abruzzo: Structure that supports richness

Alternative Beverages:

• Lager Beers: German or Czech for palate cleansing
• Prosecco DOCG: Valdobbiadene for elegant bubbles
• Sparkling Water: With lemon for optimal digestion
• Green Tea: Cold for modern detox contrast

Traditional Emilian Recipes

Crescentina with Mortadella (4 servings):

• 400g all-purpose flour, 200ml water, 50ml extra virgin olive oil, salt
• 200g sliced Bologna IGP mortadella
• 150g Squacquerone di Romagna cheese
• Fresh arugula for garnish

Tortellini with Mortadella Filling:

• Traditional Emilian egg pasta
• Filling: mortadella, prosciutto, Parmesan, eggs
• Filtered and skimmed capon broth
• Grated 24-month aged Parmigiano Reggiano

Roman-style Mortadella Supplì:

• Creamed tomato risotto
• Diced mortadella and mozzarella
• Breading and deep-frying in hot oil
• Serve hot with tomato sauce

Tradition and Cultural Heritage

Historical Origins: Mortadella has its roots in medieval Bologna, where specialized charcuterie guilds existed as early as the 14th century. The first official regulations date back to 1661, established by Cardinal Farnese.

IGP Recognition:

• Year: 1998 – First Italian cured meat to obtain IGP status
• Territory: Emilia-Romagna, Piedmont, Lombardy, Veneto
• Controls: Organizations certified by the Ministry
• Mark: Mandatory on every authentic package

Cultural Significance:

• Bolognese Identity: Symbol of the city worldwide
• Charcuterie Art: UNESCO Intangible Cultural Heritage
• Family Traditions: Recipes passed down through generations
• Export: Ambassador of Italian food Made in Italy

Fun Facts and Legends:

• Napoleon called it “the queen of cured meats”
• The fat cubes represent the marble of Bologna’s columns
• Each mortadella has a “birth certificate” with batch number
• World record: 200kg mortadella produced in 2019

Nutritional Benefits and Moderation

Positive Aspects: ✅ Complete proteins with all essential amino acids ✅ B-group vitamins for energy metabolism ✅ Bioavailable iron for anemia prevention ✅ Phosphorus for bone and teeth health ✅ High satiating power for appetite control

Mindful Consumption:

• Recommended serving: 30-50g per person
• Frequency: 2-3 times a week maximum
• Pairings: With fresh vegetables for balance
• Hydration: Increase water intake due to sodium content
• Physical activity: Necessary to metabolize calories

Contraindications:

• Not recommended in strict low-calorie diets
• Moderation for hypertensive individuals (sodium content)
• Caution for diabetics (added sugars)
• Monitoring for those with high cholesterol

IGP Quality Controls

✅ Control Body authorized by MIPAAF ✅ Periodic inspections in production facilities ✅ Chemical analyses on representative samples ✅ Labeling control and IGP mark ✅ Complete traceability of the supply chain ✅ Batch certification with progressive numbering ✅ External audits for certification maintenance