This salame is produced with ground pork enriched with lard, pig liver, and spices. This mixture is packed into two type intestines depending on the shape that the butcher desires to give to the salame. If the final product is to be straight, a veal intestinal casing is used; while if the final product is to be curved, a pork intestinal casing is used. The fresh salame is dried for 2 days. It is eaten cooked when fresh, while after 2- 3 weeks of aging it is mostly eaten raw. If the more aged Mortadella is cooked, the flavor is intense and hearty. Each Mortadella weighs between 2 and 4 pounds.
The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.