Classic Mortadella

Italy

Emilia Romagna

Cured meats and meat products

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Classic Mortadella

Back in 1557, Renaissance cook and steward Cristoforo di Messisbugo recorded a recipe for mortadella in his Libro novo, carefully describing all of the production steps and listing the ingredients. Of course, production has changed radically since then, and the historic cured meat has gradually transformed into a mass-produced food. Its quality varies greatly depending on the meat, cooking times, additives and the casing used to pack the meat. This explains the wide range of prices for which mortadella can be found on the market.

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Season

Produced year-round.

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The Classic Mortadella Presidium was set up to categorize and promote an eminently artisanal product, made exclusively from the meat of heavy Italian pigs. Preservatives are reduced to a minimum, and the meat is flavored with salt, black peppercorns, ground white pepper, mace, coriander and crushed garlic. The mortadella must be baked until the center reaches a temperature of 75-77°C (167-170°F). Only natural pig’s bladders can be used for the casing, never synthetic casings, and the mortadella must be hand-tied. While classic mortadella is less pink than the industrial version, it has much more complex fragrances and flavors.

Production area
Bologna Province and Municipalities around Ferrara

Presidium supported by
Emilia-Romagna Region
Bonfatti
Cento (Fe)
Frazione Renazzo
Via Alberelli, 28
tel. +39 051 6850011 - +39 335 6254612
segreteria@negrinisalumi.com

Silvio Scapin
Bologna
Via T. Cremona, 29
tel. 051 0284681 e 342 9442623
info@artigianquality.com
Slow Food Presidium Producers’ Coordinator
Dino Negrini
Tel. +39 335 6254612
segreteria@negrinisalumi.com

Slow Food coordinator
Alberto Fabbri
tel. 370 3121569
The Classic Mortadella Presidium was set up to categorize and promote an eminently artisanal product, made exclusively from the meat of heavy Italian pigs. Preservatives are reduced to a minimum, and the meat is flavored with salt, black peppercorns, ground white pepper, mace, coriander and crushed garlic. The mortadella must be baked until the center reaches a temperature of 75-77°C (167-170°F). Only natural pig’s bladders can be used for the casing, never synthetic casings, and the mortadella must be hand-tied. While classic mortadella is less pink than the industrial version, it has much more complex fragrances and flavors.

Production area
Bologna Province and Municipalities around Ferrara

Presidium supported by
Emilia-Romagna Region
Bonfatti
Cento (Fe)
Frazione Renazzo
Via Alberelli, 28
tel. +39 051 6850011 - +39 335 6254612
segreteria@negrinisalumi.com

Silvio Scapin
Bologna
Via T. Cremona, 29
tel. 051 0284681 e 342 9442623
info@artigianquality.com
Slow Food Presidium Producers’ Coordinator
Dino Negrini
Tel. +39 335 6254612
segreteria@negrinisalumi.com

Slow Food coordinator
Alberto Fabbri
tel. 370 3121569

Territory

StateItaly
RegionEmilia Romagna

Other info

CategoriesCured meats and meat products