Organic Italian mortadella
Salumificio Pedrazzoli (Mantua, Italy), maker of organic sausages, is adding the new organic mortadella to its “Primavera” line of organic products.
The new product Mortadella IGP Bologna is made from simple and natural ingredients, cooked in convection ovens, and tied off by hand, representing special quality characteristics. The quality label IGP stands for “Indicazione Geografica Protetta” - in English “Protected Geographical Indication” (PGI) - and is awarded by the European Union.
For the production of Mortadella IGP Bologna, a separate department was created in the company, in which 2,000 kg of sausage can be produced per week. The organic Mortadella IGP Bologna is available in various sizes, as well as with or without pistachios. For the production of this sausage, Salumificio Pedrazzoli uses exclusively Italian pork from its own farms: low-fat shoulder, cuts of raw ham, neck, tripe, and chopped, lean bacon from the neck and jowls. Salt, finely ground white pepper, coarsely ground black pepper, mace, ground coriander, and fresh garlic are added to the meat. The recipe uses no additional fat or rind emulsions. This sausage specialty is made with no glutamate, no emulsifiers, no added water, and no gluten or lactose and contains less than two percent salt.
Salumificio Pedrazzoli places particular importance on its production methods: for example, the bladder of the pig is used as the sausage casing, and the sausages are tied off by hand and cooked in convection ovens at a core temperature of 75 °C to 77 °C.