Tartufella – circa 450/500gr


VAT included

Mortadella with truffle

Amazing flavour

With added rib meat

Liver Mortadella is a typical Piedmontese speciality. In fact, today this sausage is recognised as a PAT: traditional food product.
Giovanni Piero of Salumificio Zanardi uses only 15% of liver for a more delicate and less sour final taste. The reddest and tastiest cuts of meat are added to the liver. The secret ingredient that makes it all the more delicious is the boning of the ribs: as well as giving a flavour that cannot be found in other cured meats, it softens the final texture. The tanning, i.e. the liquid part used to soak the mortadella during curing, is made with sea salt and a brûlé made with red wine, cinnamon, cloves, lemon and a pinch of sugar.

If the low percentage of liver and the addition of rib meat has made your eyes light up, the addition of black truffle leaves is sure to win your heart. Its funny name, Tartufella, encapsulates the essence of this sausage. Each slice is an authentic tasting experience: the tasty, spicy meat expertly envelops the palate and the lingering hint of truffle holds all the Piedmontese spirit.

It is our priority to pack and ship the products securely. All the different types of cheese are vacuum-sealed and we use dry ice and thermal bags.

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Italian pork meat, salt, truffle 3%, garlic, natural flavours, dextrose, antioxidant E301. Preservative: E250.

Techical sheet

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