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Mortadella Bologna IGP is a deli meat, made entirely using pork meat, cylindrical or oval in shape, pink, with a strong smell, and lightly spiced.  The meat is carefully selected and ground. Then small cubes of fat are prepared, these give the characteristic sweetness to this deli meat. The mixture is made into sausages and cooked for several hours, even days for larger mortadellas. This is the most delicate stage, the one which gives the mortadella its characteristic smell and typical tenderness. The process uses special dry air ovens, with cooking times varying from just a few hours to an...

Making Parma Ham Making a Parma Ham is a long and painstaking process; all producers of Prosciutto di Parma share one goal: To cure a leg of pork with pure sea salt in order to keep the meat as sweet-tasting and as supple as possible. The hams are made from the rear haunches of the pig; The curing is controlled carefully so that the ham absorbs only enough salt to preserve it. By the end, a trimmed ham will have lost more than a quarter of its weight through moisture loss, helping to concentrate the flavour. The meat becomes tender...