Rovagnatella Mortadella
The celebrated Rovagnati mortadella comes in two varieties: with or without pistachio nut.
Masterpieces of flavour made from natural ingredients combined with aroma and expertise merged with flavour.
Listed in the AIC Guide*
*See the official Italian Coeliac Association (AIC) website for more information on coeliac disease and a gluten free diet: www.celiachia.it
Did you know...
Traditional products often have very ancient origins. Mortadella makes no exception. The earliest versions of mortadella do indeed date back to the 14th century. The detail makes you think it over. In those days, products in peasant life were made to meet practical needs, and the prevailing rule was "waste not want not".
Mortadella, which is now made from specific pork cuts, used to be made of.. what was around. In other words, mince all the meat you can find and stuff it in natural gut casings, ideal for preserving food.
Nutritional values per 100 grams
| Energy | 1214 kJ - 293 kcal |
|
Fats of which saturated fatty acids |
25 g 8,8 g |
|
Carbohydrates of which sugars |
1,0 g 0,5 g |
| Proteins | 16 g |
| Salt | 2,0 g |
