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Mortadella, Mortadella medaglia d'Oro, Bologna PGI - Oro, Mortadella Portafortuna, Mortadella Etrusca, Mortadella Levonella, manufacturing and sale
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| Mortadella |
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Mortadella is one of the most popular and ancient deli meats of Italy's gastronomic tradition. It is a cooked sausage made from pure pork and diced white pork jowl. Etymologically, the name is probably tracing back to "Mortarium", the instrument used by the Romans to pound meat or to "Myrtatum", which was meat preserved in casings and dressed with myrtle berries.
Ezechiello Levoni started producing mortadella almost 100 years ago. Initially, mortadella was characterised by a strong aroma following the traditions of that time. But tastes change and in the 70s, the recipe was adjusted to make the product more digestible and milder. The resulting product was so successful that it was reproposed in several versions and sizes in the subsequent years. Today, the assortment of Levoni mortadellas is something unique: to prepare them, Levoni uses accurately selected meat, which is pounded into a fine mix. Diced fat from pork jowl is added and the mix is then delicately enriched with spices and natural flavourings in respect of the Levoni recipe. This mix is filled in casings of various sizes and slowly cooked in special dry-air ovens. The slow and lengthy cooking process together with its exclusive flavouring make this product's taste incomparable.
All our mortadellas are gluten and lactose free.
Product subcategories:
Mortadella medaglia d'Oro,
Bologna PGI - Oro,
Mortadella Portafortuna,
Mortadella Etrusca,
Mortadella Levonella
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