Mortadella Emilia

Mortadella Emilia by Negrini is an artisan version that celebrates the Emilian soul of Mortadella in its purest form: Negrini — a historic name in the world of Mortadella Bologna —, which in this line crystallises the traditional recipes and techniques of Emilian norcineria in a product that goes beyond the standard version of Mortadella Bologna and shines through a more careful selection of raw material and a more traditional seasoning. Mortadella Emilia distinguishes itself from the classic Mortadella Bologna through a more pronounced profile of local seasoning: myrtle, nutmeg and allspice in precise proportions that recall the recipes of the artisan norcini of the 19th century in the environs of Modena and Bologna. The meat-fat ratio is carefully balanced: the characteristic white lard cubes are larger than in standard Mortadella and give the cross-section the classic 'mosaic tile' appearance that characterises the highest quality artisan Mortadella. Negrini preserves this tradition with the approach typical of the family business: small production volumes, controlled supply chains, manual processing.

• Whole: 4–8 °C; until the use-by date
• Once cut: wrap the cut surface in wax paper; use within 3–5 days
• Remove 15–20 minutes before tasting

In the kitchen: In the classic Emilian sandwich with fresh Ciabatta. In Mortadella mousse with pistachios. On the premium antipasto board with Prosciutto di Parma and Culatello. In pasta filling for Tortellini alla bolognese. Pairing: Lambrusco di Sorbara PGI or Pignoletto dei Colli Bolognesi.

Mortadella Emilia Negrini carries the Mortadella Bologna PGI certificate and is produced according to the traditional recipe with carefully selected pork from Emilian farms, in compliance with the Consorzio specification requirements.

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