Sicilian Coppa Ham
Coppa is one of the most important cured meats of the Italian tradition. It is produced from...
€2.50
Sicilian Mortadella
€1.50
VAT included
Mortadella is a large sausage, and although it originates from Bologna, we have developed our special "Sicilian" version of "Le Bontà di Villa Dafne". It is produced exclusively from cooked and finely minced pork, mixed with cubes of pork fat. For the lean part, the shoulder is mainly used; while for the lardons, the most prized and tasty part of the pig, the throat fat, is chosen. The finely ground mixture is enriched and flavored with black peppercorns and pistachios; then, stuffed into a large cylindrical casing. Finally, once stuffed, the Sicilian Mortadella is put in the oven and cooked slowly, to capture inside all the aromas and scents of this magnificent sausage of the Italian tradition
512
3 Items
Data sheet
- Packaging
- Sliced or vacuum-packed whole + fresh saver
- Ingredients
- Pork, bacon, salt, pistachios (contains nuts), black peppercorns, sucrose, carriers: E508, antioxidants: E301, preservatives: E250, natural flavouring, black pepper
- Conservation
- Store in the refrigerator at 4 °C, TMC: 30 days
- General Information
- Once the unopened vacuum-packed package has been opened, if you do not consume the entire product, you can place the remaining portion in the vacuum-packed bag, which will allow you to preserve the freshness of the product for another 3-4 days
- Caratteristiche
- Senza glutine
- Caratteristiche
- Senza lattosio
Specific References
- EAN13
- 8055267940646
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Mortadella is a large sausage, and although it originates from Bologna, we have developed our special "Sicilian" version of "Le Bontà di Villa Dafne". It is produced exclusively from cooked and finely minced pork, mixed with cubes of pork fat. For the lean part, the shoulder is mainly used; while for the lardons, the most prized and tasty part of the pig, the throat fat, is chosen. The finely ground mixture is enriched and flavored with black peppercorns and pistachios; then, stuffed into a large cylindrical casing. Finally, once stuffed, the Sicilian Mortadella is put in the oven and cooked slowly, to capture inside all the aromas and scents of this magnificent sausage of the Italian tradition