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The tradition of mortadella di Campotosto is very ancient and is believed to be more than 500 years old as we know it today, although only a few Campotostari continue the tradition of mortadella, and only a few palates have the opportunity to taste it today, due to the rarity of the product.
Mortadella Bologna PGI from Italy Mortadella with pistachios from Italy. Mortadella (Italian: [mortaˈdɛlla]) [1] is a large salume made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig) from which the world renowned affordable comfort food ingredient Bologna sausage is derived from.
Make the stuffing: put the pork or veal, mortadella, bread crumbs, and salt into a medium bowl and mix together thoroughly. Cover the bowl with plastic wrap and pop it into the freezer until the top layer goes a bit crunchy, about 1 hour.
Salumi (sg.: salume, Italian:) are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto. The word salume, 'salted meat', derives from the Latin sal, 'salt'. Examples of salumi include:
Crab & Mortadella Dip by Angie Rito and Scott Tacinelli Angie grew up working in her family's Italian bakery and deli, and ingredients like mortadella played a big role in her young life.
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