COOKED LIVER MORTADELLA
In the liver Mortadella, pork is finely chopped and then aromas and spices are added. The whole is stuffed into a straight casing that better supports cooking in water without the risk of breaking. The sausage is dried for a period ranging from a couple of days to a few weeks and then completely steamed. The maturing lasts about 60 days.
Italian pork, 20% liver, salt, marsala (presence of sulphites), flavorings, dextrose, sucrose and spices. Antioxidant: E301, preservative: E250.
GLUTEN-FREE AND LACTOSE-FREE
|Energy Value||1205KJ - 291Kcal|
|of which saturated fatty acids||9,13 g|
|Carbohydrates||< 1 g|
|of which sugars||0,78 g|
|On the nose||Intense spicy perfume|
|To the taste||Taste very savory, the aftertaste has sapidity that is gixven by the spice|
|The right moment||Perfect combined with lentils or corn polenta|
|The right match||Sparkling white wine: Prosecco Valdobbiadene DOCG|
- Product Code: 0918EC
- Availability: In Stock