Organic Bologna mortadella with pistachios half 3.5 kg

The name mortadella comes from the Latin term mortarium, which meant the mortar used to grind pork meat in the pestle. In the archaeological museum of Bologna, there is a Roman stele highlighting a shepherd accompanying pigs with a mortar and pestle in hand.

This cured meat was also a method of preserving pork over time. The production technique was officially recognized by Cardinal Farnese only in 1661, who decreed that only pork meat should be used. This is probably the first true production regulation of a food in history. 
 

Mortadella Bologna è produced only from noble cuts of pork, properly ground meat and lardons. The flavor is full and well-balanced thanks to the presence of pieces of fat from the pig's throat that add more sweetness to the meat. 

Mantova is the city in Italy that maintains one of the most important traditions regarding the production of cured meats and pig farming. All animals are destined for the production of Italy's most important DOP (Protected Designation of Origin) pork products. The Pedrazzoli family is part of this context and has been producing cured meats since 1951. Even today, it represents one of the most significant names in Italian production. Pioneers of organic, they were the first in 1996 to offer an organic line called Primavera. This production segment has generated a substantial change in the reality of San Giovanni del Dosso in Mantova. Pedrazzoli is one of the few medium-sized salami producers still family-run with a complete supply chain; from grains and other feed products, to farms between Mantova, Modena, and Piacenza, the private slaughterhouse, processing, and finally marketing that has led them to conquer markets around the world. High product quality but also a carefully designed and highly appealing packaging that combines tradition with modernity. Pedrazzoli is a company with zero energy impact thanks to an important photovoltaic project that self-produces all the clean energy it needs.