Merkki: Salumificio Sfreddo

Salumificio Sfreddo was born in 1968 in Trieste, in the middle of a perfect balance of perfumes and tastes between the sea and the region of Carso.
To prepare this Mortadella the pork meat which is not used for the main cuts and the throat fat are implied, the last one is heated up with after having been cut into small cubes, then washed and dried.
Later everything is ground and spiced with salt and black pepper. Many additions can be done, these range from the sugar to the other parts of the pork. When it is bagged, in a natural or artificial bowel, the mortadella is cook in an air dried oven and then make cooling down.