Mortadella

This is the Mortadella everyone raves about, and for good reason. It starts with prime cuts of leg, shoulder, and belly that are hand-trimmed, finely ground, and flecked with small cubes of pork jowl. Slow roasting and the softest kiss of smoke give it a texture people love: almost velvety soft yet still firm, and like the classic version, our Mortadella is properly pistachio-free.

The versatility is endless. Sandwiches may be the main stage, but Mortadella is just as at home on boards and in salads, grilled, griddled, roasted, or wrapped around vegetables, ready for whatever you want to throw at it.