The most popular of all Italian salumi. The origins of Mortadella can be traced to Roman times, or even earlier, when they were fond of “farcium myrtatum”, which was traditionally made with pork meat ground in a mortar, then cooked and flavoured with
Pork meat (95%), sea salt, natural aromas, dextrose, spices and aromatic herbs. Antioxidant: ascorbic acid.
Cosi Bio/Golfera is a family-run business currently managed by its third generation. They are located in Lavezzola, an old town of