This labor of love is made with prime cuts from the leg, shoulder, and belly. It's hand-trimmed, finely ground, and speckled with small cubes of pork jowl. It's then slow-roasted and finished with a kiss of smoke. Like the classic version, our Mortadella is properly pistachio free.
- Pizza Bianca or a sweet baguette
- A dry red wine (Lambrusco if we're hosting)
How we would eat it:
A pasta salad with your shape of choice (the wackier, the better). Hand-torn fresh mozzarella, healthy chunks of Mortadella, basil, and pistachios. Now toss that in an olive oil, lemon-kissed dressing. Cover it in a sheet of grated parmesan like it's the first snow of the winter.