Mortadella Bologna PGI

Pink, tender and silky, with that sweet aroma you recognise the moment you open the pack. Mortadella melts in the mouth and leaves a mild, faintly spiced flavour that is like no other cured meat.

From Bologna, with a seal

It is Mortadella Bologna PGI: the Protected Geographical Indication sets where it is made and how, and not every mortadella may be called that. Ours comes from Emilia-Romagna, its home for centuries.

Sliced thin

It is at its best in fine, almost translucent slices, at room temperature. Cold and thick, it loses half of what it has: the aroma needs a little warmth and the texture needs to be thin.

What makes it special

• Silky texture: an even, velvety paste that melts in the mouth.
• Balanced flavour: mild, faintly spiced, with a recognisable sweet background.
• Protected Geographical Indication: made to the Bologna PGI rules.

On our Instagram we post recipes and ideas for making the most of it.

How to enjoy it

• Suggested pairing: a dry lambrusco, chilled, which is how they drink it in Bologna.
• In fine slices: at room temperature, on its own or with bread.
• In focaccia: opened up, with a little chopped pistachio.
• As an aperitif: rolled into batons, with grissini.
• With pasta: roughly chopped, briefly pan-fried, over tortellini.

Frequently asked questions

Does it contain lactose?

No dairy ingredients, and its technical sheet does not list milk among the allergens.

Does it contain gluten?

No. Its technical sheet does not list any of the fourteen allergens.

What does PGI mean?

Protected Geographical Indication. It guarantees that it is made the traditional way and that it is tied to its territory, Emilia-Romagna.

How should it be sliced?

As finely as possible, and served at room temperature. Cold and thick it loses half of what it has.

How should it be stored?

Refrigerated between 2 °C and 4 °C.