Mortadella Bologna P.G.I. is a cured meat product made from pure pork meat, finely chopped, mixed with lard, lightly flavoured with spices, stuffed and baked. The origins of Mortadella Bologna P.G.I. are to be found in the territories of the ancient Etruscan Felsina and Bonomia of the Gauls, rich in oak trees providing acorns to numerous local, wild and domesticated pigs. It is clear that only an area rich in pigs could give birth to the tradition of this sausage that is famous all over the world. There are several hypotheses about the origin of the name, for sure the tradition to bag this type of sausage soon spread outside of the province of Bologna and of the territory. Many historical quotations and references demonstrate the appreciation this sausage has gained over the centuries and which granted it the importance that the Mortadella Bologna P.G.I. in the Italian agricultural heritage has had over the centuries.




After about 6 hours of cooking, ciccioli turn pink and are ready: they are extracted from the cauldron, squeezed inside a towels to remove as much fat as possible. This fat is lard that is cooled and packed into containers that will become solid at room temperature due to the high percentage of saturated fats. At this point ciccioli are put in a press with which are pressed more or less intensely depending on the desired consistency: the more you press and the more they will become crispy.


coppadi testa


The sausage is a cooked mixture made from pig's head meat, including boiled, medium coarse chopped tongue and bagged with the addition of spices and aromas. It is cylindrical in shape and has a large size, up to 9 kg. of weight with dimensions of 30-40 cm. long and 15-20 cm. in diameter.



Zampone Modena is a sausage with protected geographical indication. It is produced by a mixture of pork meats, wrapped with the enclosure formed by a pig's foot. Although it is a product consumed especially during Christmas time, zampone is sold now throughout the year, raw or more often pre-cooked. Pre-cooked zampone offers two kinds of advantages compared to the sold raw zampone: speed in preparation as it needs to cook only 30 minutes against the 3-4 hours of cooking from raw combined with 12 hours of soaking and more guarantees of hygiene.




This is a tasty sausage which takes its name from the "pork rinds" that are inside minced along with a mixture of pork and fat; the outside consists of a natural or synthetic gut holding enclosed the filling. A so tasty dish spread almost throughout Italy but traditionally native to Northern regions such as Lombardy, Trentino, and Veneto.