Mortadella Cuore di Paese

Mortadella Cuore di Paese — 'Heart of the Village' — is an artisan Mortadella that embodies the most traditional and rustically authentic version of this Emilian master cured meat: produced in small quantities by a specialised norcino following family recipes dating back to the peasant slaughter traditions of the Po Valley, it has less the smooth softness of industrial Mortadella and more the full, robust character of the artisan tradition. The name 'Cuore di Paese' — Heart of a Village — is a poetic reference to the tradition of the village community in which pig slaughter was a collective event and Mortadella the collective result of this communal work. In the Emilian rural population, every village was its own Mortadella maker: recipes were handed down from generation to generation, every family had its variant of seasoning, its preference for lard or pistachios. Mortadella Cuore di Paese preserves this spirit with careful selection of raw materials: pork from local farms, natural spices, manual work at every step, slow cooking in the traditional oven.

• Whole: 4–8 °C; until the use-by date
• Once cut: wrap the cut surface in wax paper; use within 3–5 days
• Allow 15 minutes at room temperature

In the kitchen: On a country board with Parmigiano Reggiano, Squacquerone and Piadina. In Crescentine (fried dough fritters from Emilia) with Tigelle. As a pizza topping after baking. In Mortadella butter tramezzini in home-cooking style. Pairing: Lambrusco Grasparossa di Castelvetro PGI or Pignoletto for a classic Emilian combination.

Mortadella Cuore di Paese is produced according to the artisan recipe of Emilian norcineria, in compliance with European food safety regulations. It may carry the Mortadella Bologna PGI designation if it meets the specification requirements.

• Allergens: pork; white and black pepper; nutmeg
• Gluten: absent
• Lactose: absent
• Pregnancy: suitable — cooked product
• Vegan/vegetarian: not suitable