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. Find out more

100% made in Italy

Only the best cuts of Italian pork

linea arancione
curva arancione
curva arancione
fette di mortadella

Not just
Italica

mortadella vismarissima ferrarini

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.

 

How do we make our Mortadellas?

1
Arrival and preparation of lean raw materials
2
Grinding and addition of spices
3
Addition of lard
4
Mixing
5
Filling into casing
6
Cooking
7
Cooling
8
Pasteurization
9
Packaging
10
Shipping

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.

Catalogue

Do you want to know where to find Ferrarini Mortadella Italica?

due dipendenti ferrarini

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