Mortandela. Minimum weight 160g
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Massimo's most unusual salami is the mortandela, a seasonal salami in the shape of a patty, bound by caul, which can be either sliced and eaten or chopped like pancetta into risotto's (Massimo's favourite - add half at the start, half at the end), soups and stews. Once it was made from cheap cuts like heart and lung but today Massimo uses prime cuts of belly and shoulder. It is smoked then aged for 3 weeks.
Made in Trentino. This salami will arrive vacuum packed. Store in the fridge and eat within 2 weeks of opening
Pork, salt, pepper, thyme, mint, coriander, sage, bay, oregano, saltpetre