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Aldo Zivieri's mortadella starts with shoulders of pork that are cubed and mixed with garlic, salt and spices then minced through increasingly fine dies. When it is a paste, cubes of fat from the gola, the firmer fat from the throat, are added and the whole thing is slowly cooked overnight.
He makes if from his rare breed Mora Romagnola pigs or free range large whites that are slaughtered at 14-16 months in his own small abattoir 45 minutes up in the beautiful Bologna Apennines where he has 40 hectares of pristine woodland.
Sliced to order.