Organic Bologna mortadella without pistachios half 3.5 kg

The name mortadella comes from the Latin term mortarium, which meant the mortar used to grind the pork meat in the pestle. In the archaeological museum of Bologna, there is a Roman-era stele that highlights a shepherd accompanying pigs with a mortar and pestle in hand. This cold cut was also a method of preserving pork meat over time. The production technique was officially recognized by Cardinal Farnese only in 1661, who decreed that only pork meat should be used. Probably the first true production regulation of a food in history. 

Mortadella Bologna is produced only with noble cuts of pork, meat, and properly minced lardons. The flavor is full and well-balanced thanks to the presence of pieces of pork jowl fat which provide greater sweetness to the meat. 
 

Delicate aroma

Free of dairy derivatives

Without added phosphates

Gluten-free

Included in the list for celiacs

Weight approx. 3.2 kg.

 

Pedrazzoli has been the first salami producer in Italy to produce organic products. Since 1996, it has added this segment, which becomes increasingly important each year. Cereals and food products from organic farming, livestock raised in open spaces, drastic reduction of preservatives, GMO-free, and limited intake of salts and fats. All production is particularly suitable for the diet of celiac patients and the dietary regime of intolerant individuals. Many of these cold cuts are listed in the national pharmaceutical registry for celiacs. 

The Bio Primavera line was awarded in 2013 in Paris with the prestigious Good Pig Honorable Mention at the Animal Welfare Awards. The ceremony showcased the entire European market, and Italy was represented by the Pedrazzoli family. The Good Pig Honorable Mention was awarded for "the commitment to safeguarding the welfare of sows demonstrating how it is possible to make choices in favor of animal welfare as well.”