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Mortadella Italica
Italica, by name and by deed
A mortadella that has no equal
100% Ferrarini
The same infusion of aromatic herbs of the original Ferrarini cooked ham recipe
Made just like in the old days
Tied by hand with string, a sign of craftsmanship
With pistachios and almonds
For an unmistakeably tasty flavour, ready to be sliced or in a tray. Try it now
100% made in Italy
Only the best cuts of Italian pork
Not just
Italica
Italica is the latest product created by the Ferrarini tradition and passion in the art of making deli meats and added to its range of mortadellas with a typical Emilian flavour.
Mortadella Italica has been included among the excellences of the “Grandi Salumi” guide published by Gambero Rosso which rewards the best of Italian butchery production.
How do we make our Mortadellas?
Frequently Asked Questions about Mortadella
The mortadella lardons are cubes of white fat obtained from the anatomical cut of the pig’s throat. They are used to enhance the taste and to give tenderness to the meat, while keeping the slice compact.
The mixture is stuffed into casings and cooked in special steam ovens for several hours, depending on the weight (cooking times range on average between 8 and 26 hours), until the Mortadella reaches a core temperature of 70°C.
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