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Mortadella

$105.00 Regular Price

A classic Italian cold cut flecked with California pistachios, black peppercorns and hand-cut fatback, nuanced with the warm flavor of baking spices. The king of sausage, its big brutish stump is quickly sliced into an airy, pink-silk handkerchief, packed with flavor and fat. 

A greasy mortadella is a sad mortadella, and a great mortadella makes you thirsty for Lambrusco. Make a mortadella sandwich with white bread, raw onion and mayo, like when you were young, and wonder why baloney got such a bad name. 

Approx. 3-4 lbs, unsliced. 

Read more about baloney and it's many faces.

 

  • Real Ingredients Real Ingredients
  • No Nitrates/Nitrites No_Nitrate/snitrites
  • No Antibiotics No Antibiotics
  • GFA Winner GFA Winner
  • Contains Nuts Contains Nuts
Nutrition Facts

Serving Size 1oz., 64 servings per container. Calories 90 Total Fat 8g (10%) Saturated Fat 2.5g (13%) Trans Fat 0g Cholesterol 15mg (5%) Sodium 250mg (11%) Total Carb <1g (0%) Dietary Fiber 0g Total Sugars 0g (0%) Protein 4g Vitamin D • .2mcg 2% Calcium 10mg 2% • Iron .3mg 0% • Potassium 30mg 0%

Shipping info

Orders placed Friday after 3pm, Saturday, Sunday and Monday will ship on Tuesday. 

Orders placed on Tuesday and Wednesday before noon will ship on Wednesday. 

Orders placed after 1pm on Wednesday, orders placed on Thursday and orders placed before 3pm on Friday will be shipped on Monday the following week.

  • Ingredients

    Pork, pork fat, water, Less than 2%: milk powder, salt, pistachio, dextrose, cultured dextrose, dried vinegar, garlic, spices, swiss chard powder, black peppercorn, natural flavors, lactic acid culture.Contians Milk, Pistachios.

  • Storage & Preparation

    Keep Refrigerated. Wrap in plastic after opening. Enjoy within 7 days of opening. Slice to your desired thickness or cube and serve at room temperature.

  • Flavor Profile

    • Pistachios Pistachios
    • Baking Spices Baking Spices

How to enjoy it

A greasy mortadella is a sad mortadella, and a great mortadella makes you thirsty for Lambrusco. Make a mortadella sandwich with white bread, raw onion and mayo, like when you were young, and wonder why baloney got such a bad name.

How it's made

Baloney, or bologna, is a meat emulsion - a stable puree of protein, fat, and water with a completely uniform color and texture. Here, lean meat is pretty much pulverized to extract as much myosin as possible (myosin is the protein that encases fat particles, keeping the fat from leaking out of a sausage product).

At OP, we use an industrial bowl chopper to first grind up the lean meat, developing the myosin, and then we chop in the fat. It's similar to making mayonnaise in a food processor, where you start with the egg yolk and dribble in the oil to make an emulsion.