Aldo Zivieri’s mortadella starts with shoulders of pork that are cubed and mixed with garlic, salt and spices then minced through increasingly fine dies. When it is a paste, cubes of fat from the gola, the firmer fat from the throat, are added and the whole thing is slowly cooked overnight. He makes if from his rare breed Mora Romagnola pigs or free range large whites that are slaughtered at 14-16 months in his own small abattoir 45 minutes up in the beautiful Bologna Apennines where he has 40 hectares of pristine woodland. In a world of industrial mortadella made from the reconstituted meat of unhappy pigs Aldo Zivieri is a hero of ours.
Made in Emilia. Sliced mortadella should be kept in the fridge and eaten within 4 days.
We offer same day and next day delivery service Monday to Saturday. Same day delivery is available with orders received before 3pm. Next day delivery available with the option of morning or evening time slots. We will call you ASAP if there is any issue with satisfying your full order.