Mortadella is produced from pork meat and fat, finely minced and stuffed into natural or artificial casings and thermally treated to an internal temperature of 68 °C . The final product has a uniform pink colour and white fat spots are evenly distributed through the meat mixture.
Sixty percent of the sausage is made from lean pork, obtained from the shoulder and back, while the remaining 40% is made from the fat of the cheek. |
Videolar Mortadella is a large salume made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat It is traditionally ... Mortadella sandwich · Mortadella di Campotosto · Geographical indications |
20 апр. 2015 г. · For its preparation special machines finely chop both, thick and lean parts of the pork. Cubes of fat only from the throat, which is the hardest ... |
8 сент. 2023 г. · 01. The lean parts of the pork are cut into small pieces of and mixed. The meat grinder transforms the mixture into a creamy and homogeneous ... |
In its manufacturing process, Principe takes select meat cuts and puts them into 20-25 kg (44-55 pounds) rolls that are then frozen to 14 degrees F (-10 degrees ... |
15 мар. 2022 г. · To make mortadella, a butcher will start by mincing high-quality raw pork meat into a smooth paste using a special grinder. Next, they'll add ... |
25 апр. 2023 г. · Mortadella is a type of Italian sausage, originally a combination of finely ground cured pork with spices and small bits of pork fat. |
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