It is the typical product of the Ossola valleys. The name “mortadella” deceives because it recalls the famous mortadella from Bologna. However, it has nothing to do with it. In fact, it is a raw sausage, with the dough very similar to that of our local salami.
The difference and the particularity of mortadella is the addition of a small percentage of pork liver and aromatization with Vin Brule (wine cooked with spices). Furthermore, it also differs in the way it is tied (by hand).
It is practically a salami folded in half so that when sliced, the double slice remains.
All of these give the mortadella a particular taste and a pleasant softness on the palate! It is consumed after aging 60 days.