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
Luxury Quality Awards
Recognized as "The Best Mortadella with pistachio" by the jury of international Chefs of excellence. Find out more
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
Not just
Italica
MORTADELLA 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.
Like MORTADELLA ANTICA RIVALTA PGI produced according to the rules of the Consortium’s regulations. The Ferrarini recipe ensures the product a characteristic fragrance and a unique softness.
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.
Catalogue
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