Mortadella is a cold cut with a millenary history. It was probably first produced in the 1st century and became widespread in the area between Emilia Romagna and Rome. The name comes from "mortarium" (mortar), the name of the tool used to grind the pork. Mortadella is produced using only the most carefully selected meats, free from gluten, lactose and milk protein, and following traditional recipes to the letter. The subtle flavouring and long cooking time give mortadella its characteristic fragrance and unique, delicate taste, ensuring it is truly unmistakeable. Ferrarini's mortadella is created following a top-secret recipe, whilst the special cooking method gives the meat its characteristic aroma and trademark softness. The product contains pistachio nuts.
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