It’ the typical product of the Ossola valleys. The name "mortadella" deceiving because’ reminiscent of the famous Mortadella Bologna.
But it has nothing to do; and in fact’ a raw sausage, with the mixture very similar to that of the salami nostrano.La difference by the latter and the particularity’ Mortadella, and’ the addition of a small amount of pork liver and flavored with mulled wine’ (mulled wine with spices ).In addition, it also differs in the way and’ linked ( a mano ).Practically and’ a salami folded in half’ so that when it is sliced, remains the slice double.
Everything’ gives a flavor , a particular softness and pleasing to the palate! It is consumed after a maturing of 30 gioni.
Can’ also be tasted cooked ( lessa o al forno ) ma should essere Fresh, appena insaccata.