Organic Mortadella

100% pigs born and raised in the wild on the Tolfa mountains, with pistachios and natural flavors

Pink, fragrant and velvety on the palate, with a surprising crunchy pistachio: the queen of cured meats in its wild version.

Organic Mortadella from Poggio Felicioso

Poggio Felicioso's Organic Mortadella brings the elegance of Italy's most iconic cured meat to the wild supply chain of the Tolfa mountains: meat from pigs born and raised 100% on the farm, meticulously processed to achieve the velvety, uniform texture that is the hallmark of this great mortadella, enhanced with white lardons and pistachios. The animals are raised free-range, fed organic, GMO-free feed, never treated with antibiotics, in a short, entirely Italian, CCPB-certified supply chain. The sweet, spicy aroma released from each slice speaks to an artisanal process that rivals the big names—and a raw material few can match.
 
 
 

The roots of this Mortadella are deep in tradition

Mortadella has a long history: its name derives from the "mortarium," the mortar with which the Romans finely pounded pork for their "farcimen myrtatum," flavored with myrtle berries. But it was in Bologna that this cured meat became legendary: in 1661, Cardinal Girolamo Farnese issued a decree codifying its production—one of the first regulations in gastronomic history—protecting a product already so prized that it was worth more than prosciutto. From a symbol of Baroque luxury to a popular sandwich icon, the "mortazza" has spanned four centuries without losing an ounce of its allure.
 
 
 

Choosing organic mortadella means taking care of yourself

Behind its deliciousness, mortadella hides often-overlooked nutritional qualities: it provides complete proteins, B vitamins—including B1, of which pork is the champion—iron, zinc, and phosphorus. Pistachios add heart-healthy unsaturated fats, antioxidant vitamin E, and minerals. Poggio Felicioso's wild-caught version makes a difference where it counts: the fat, a key component of mortadella, comes from animals raised on the move and fed organic grains, resulting in a more balanced and aromatic product. All this is done without the use of antibiotics during production and backed by the CCPB organic certification.
 
 
 

How to Best Use: Organic Mortadella

• WHITE PIZZA AND MORTAZZA — The combination that conquered Italy: mix a white pizza with the Organic pizza flour mix, fill it while still warm with thin slices of mortadella, tufts of Buffalo stracciatella and peel flakes of organic Amalfi Coast lemons: irresistible.
• THE BOLOGNESE APERITIF — As under the Two Towers: mortadella cubes skewered with a toothpick, Aeolian green olives and a chilled glass of Pignoletto Frizzante DOC Organic, the historical companion of this cured meat: simplicity that never fails.
• MORTADELLA FOAM IN VERRINE — The chef's appetizer in five minutes: blend the mortadella with the Organic Roman Sheep Ricotta DOP until you get a soft cream, serve it in small glasses with Organic Datterini Tomatoes confit and hot croutons.

The Producer: Poggio Felicioso

Since 2016, Poggio Felicioso has been raising free-range pigs in the Tolfa mountains—now over 300—using home-grown grains and a closed CCPB-certified organic supply chain: animal welfare and pork butchering craftsmanship are the hallmarks of every product.
 
 
 

Ingredients

Pork, salt, pistachios, preservatives: E250, E331, natural flavors. Allergens: PISTACHIOS (NUTS).
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1191 kJ / 288 kcal
• Fat: 25 g, of which saturated fatty acids: 9 g
• Carbohydrates: 1 g, of which sugars: 1 g
• Protein: 15 g
• Salt: 2,3 g

Indicative average values ​​for the mortadella category. 
 
 
 

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