This “mini” mortadella from Leoncini only weighs one pound. It’s made according to an ancient Emilian recipe, using meat from the leg, shoulder, and belly of Italian born-and-raised pigs and studded with snow white fat. It’s slowly and delicately cooked in a masonry dry air oven, which results in a mortadella with a unique taste, inviting aroma, and irresistible velvet-smooth consistency.
Salumi Leoncini was founded by Aristodemo Leoncini in 1918 in Emilia Romagna, and today it’s renowned as one of Italy’s very finest and most well-respected producers of fine salumi. It’s still family-run, with the fourth generation of Leoncinis continuing to craft products by hand at their facility near Lake Garda, using time-honored techniques, adhering to closely-guarded recipes passed down from generation to generation.
Ingredients: Pork meat, pork fat, dried skim milk, salt, sugar, spices, sodium ascorbate, sodium nitrite.
Nutritional information coming soon
Nutritional information coming soon