Mortadella LA BRUNELLA with or without pistachios

This traditional cold-cut is produced using a mixture of fine-grained pork meat and diced “lardello”. In alternative to the plain version, the most known recipe includes pistachios as part of the ingredients. The meat is stuffed in the casing and slowly dry-cooked in a ventilated oven. To the cut, the slice results compact, soft and oval shaped, with its light pink colour and white “lardelli”, homogeneously distributed. Both alternatives are characterised by a slightly aromatic taste, that becomes more intense if pistachios enrich the mixture. Originally from Bologna, it is the most well-known cold cut. Serve it in platters, as a starter with burrata on top or simply in a mortadella and brie sandwich.