Cooked ham / mortadella

  • cooked ham

    Capitelli, Emilia Romagna.

    As painted the cooked ham from Capitelli. They are made in the traditional way by spraying the brine into the veins of the legs. This is the most gentle and tastiest method. These hams are made without phosphate and need no flavor.

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  • Mortadella

    Bonfatti, Emilia Romagna.

    The original: produced by classical, regional recipe with great care. For Slow Food are good reasons to build a network of conveyors and support. This mortadella is an important representative of the culinary culture of the Emilia Romagna, so she was a dedicated Presidio.

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