Creminelli Fine Meats
Mortadella (Overnight Freight Required)

Originating from Bologna, Mortadella is the forefather of American baloney. Mortadella is made by blending lean and fat pork and spices until it is emulsified. Some larger producers add pistachios, but this is not typical of artisan style production. The Creminelli version, following artisan tradition, is hand-tied in a natural casing and not fully emulsified, making it lighter and softer. This also gives it a characteristic mottled or spotty look. It is most often used in sandwiches or as part of an antipasto plate.

USES: Most often used on sandwiches and party trays, also works cubed up in pasta salads SLICING: A deli slicer is required for best results. It is necessary to peel the casing before slicing, but removing a single layer is sufficient. We recommend a paper thin slice possibly laid down in bunches and not flat.

INGREDIENTS: Pork, Water, Powdered milk, Salt, Natural flavors, Sugars, Organic spices, Organic garlic.

Full Piece (6.0 lbs.)$60.00 ...portions available  Mortadella contains milk.