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?

Arrival and preparation of lean raw materials

Grinding and addition of spices

Addition of lard

Mixing

Filling into casing

Cooking

Cooling

Pasteurization

Packaging

Shipping

Frequently Asked Questions about Mortadella

What are the lardons?

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.

How is mortadella cooked?

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.