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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).
Mortadella di fegato, pork liver mortadella made from pork, two versions: one to be eaten raw, the other cooked. Ramswurst, raw smoked pork and beef sausage; Randenwurst, (red root sausage), dried sausage with red beet, from the Upper Valais. Ajoie sausages. Salami made from beef, pork, game, etc.
Mortadella di Campotosto (popularly called coglioni di mulo) is a salami produced in limited quantities in the territory of the comune (municipality) of Campotosto, in the province of L'Aquila, Abruzzo.
Pink waves of mortadella — the Italian pork sausage that inspired bologna — are rippling over plates of antipasti, in sandwiches and on pizzas across L.A. It might even show up in your cocktail.
Milk solids, flour, cereal, and spices are added during processing, and the roll of bologna is bathed in lactic acid before being coated in paraffin wax. It is generally eaten on white bread with mustard and pickles, but is also a staple of family gatherings, where thick slices are smoked and barbecued along with other meats. [ 14 ]
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Caciofiore aquilano, made from raw whole sheep's milk, rennet, artichokes and saffron (which gives it its characteristic yellow color) Caciotta vaccination frentana, a half-cooked, semi-hard cheese made from raw whole cow's milk, rennet and salt; Canestrato of Castel del Monte, a hard cheese made from raw whole sheep's milk, with rennet and ...
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