Mortadella di Campotosto Salami Slow Food Presidium

Name: Mortadella di Campotosto Salami Slow Food Presidium
Brand: Farm Fetch

£15.00

One of the oldest and most frequently copied cured meats in Italy is the Campotosto mortadella, also known as "cojoni di mulo." It is recognised in the Abruzzo SLOW FOOD PRESIDIA and is distinguished by the fact that, unlike many imitations, it is created totally by hand in four phases. A natural casing is first pre-cut, after which lard bars are sliced and manually put within a meatball with a theoretical weight of 330gr. The mortadella is given an oval form by slapping it, then covered with the casing, fastened, and hung in front of the fireplace where it is allowed to grow for around 70 days or until it weighs approximately 250g.

Ingredients

pork
salt
pepper
natural flavors

Farm Fetch View Shop

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