Is a large Italian sausage made of heat-cured pork, Mortadella is a staple product of Bologna, Italy.
An old recipe invented by Emilian monks. Eaten in a fresh bread roll with provolone and some peppers. Delicious!
Or add to your antipasto platter with mixed olives, artichokes and semi-dried tomatoes.
There is approximately 4 slices per 100 grams.
Select the number of grams that you require.