Organic Sheep Mortadella

ASCA's gastronomic innovation applies the tradition of mortadella to Abruzzo sheep meat from transhumant pastures.

Leaner, more digestible and more aromatic than the classic mortadella: the sheep that meets Bologna in the mountains of Abruzzo

Organic Sheep Mortadella from Bioagriturismo La Porta dei Parchi

La Organic Sheep Mortadella of the ASCA Cooperative – Bioagriturismo La Porta dei Parchi of Anversa degli Abruzzi is a refined gastronomic innovation which perfectly represents the ASCA production philosophy: take the great Italian cured meat tradition and reinterpret it in a sheepish way, using the highest quality raw materials that Abruzzo's transhumant pastoralism can offer. A gastronomically brilliant solution that makes sheep meat immediately usable — otherwise linked to long-cooking recipes (such as the famous “sheep alla callara”, the pastoral stew that requires 4-6 hours of cooking in a cauldron) or long preparation (like the famous Sheep Arrosticini Abruzzesi) — proposing it in the form of cooked salami Excellent quality, ready to eat. The composition is simple and transparent: organic sheep meat, salt, pepper, natural flavors. Nothing else. No added nitrite or nitrate, no chemical preservatives, no flavor enhancers: only the quality of the raw material and the wisdom of traditional manufacturing. The processing faithfully follows the classic mortadella procedure — the one handed down from generation to generation in the great Padanian cured meat tradition — with the substantial advantage to be applied to a raw material significantly more valuable, leaner and more digestible compared to pork, thanks also to the cooking process which mortadella naturally provides.
 
 
 

Mortadella's roots lie in Roman Bologna and the pastoral traditions of Abruzzo.

La mortadella It is one of Italy's oldest and noblest cured meats: its name probably derives from the Latin “mortar” (the stone mortar where meat was pounded in ancient times) or from “murtatum” (with reference to the myrtle berries originally used to flavour it). The first documents attesting to its production date back to the time Romanian: some archaeological finds discovered in Bologna They depict scenes of meat processing very similar to that of modern mortadella, suggesting that the tradition is at least two thousand years old. Middle Ages Bologna became the undisputed capital of mortadella, so much so that in 1661 il Cardinal Legate Girolamo Farnese issued an edict that established rigorous production rules and protected the term “mortadella” — one of the first historical examples of protection of a food product name, the forerunner of the modern DOP and IGP. Today the Mortadella of Bologna IGP It is recognized as one of the excellences of the world's delicatessen.brilliant idea by ASCA this was applied millenary Po Valley tradition to the Abruzzo raw material par excellence — the transhumant pasture sheep meat — creating a new identity cured meat that combines Bolognese wisdom with the biodiversity of aromatic herbs from the highland pastures of the Abruzzo National Park. A synthesis that expands the Cooperative's gastronomic offerings with "innovative flavors that re-embrace traditions” — next to the famous sheep salami and the smoked ricotta with juniper, two other emblematic innovations of ASCA's know-how that demonstrate the Cooperative's ability to reinvent the Italian gastronomic tradition in a contemporary key.
 
 
 

The raw material: transhumant sheep from the Abruzzo highland pastures

La exceptional quality of the ASCA Sheep Mortadella depends entirely on the exceptional quality of the raw material: the organic sheep meat comes from animals raised with extensive method, according to the ancient traditions of thetranshumant livestock farming in AbruzzoThe ASCA breeding calendar includes a period of mounting — the summer ascent of the animals to the mountain pastures — which goes from June to November (six long months!): during this period the sheep live on the high-altitude pastures of the Abruzzo, Lazio and Molise National Park and the surrounding parks, feeding freely on fresh and excellent quality grassIn the remaining months of the year, the sheep are taken to graze on lowland meadows which they boast several different varieties of aromatic herbs — more than 2.000 botanical species characterise these territories, a unique biodiversity in Europe. This is exactly it botanical richness to ensure a "authenticity of food products (meat and cheese) that would not be possible to obtain in other ways“. At pasture, the animal not only expresses its natural behavior (walking, grazing, socializing with the flock), but he also finds his ancestral eating habits: is free to choose the essences that benefit him most, both in qualitative and quantitative terms. A livestock farming practice radically different from intensive stable farming, which produces meat profoundly different for its nutritional profile, aroma, structure - and which testifies to a animal welfare real and tangible, not merely normative.
 
 
 

Choosing Sheep Mortadella means choosing lean meat, noble proteins and digestibility

ASCA Sheep Mortadella offers a significantly more favorable nutritional profile compared to the classic industrial pork mortadella. With 282 kcal per 100g, it's about 15-20% less caloric of the standard Bologna mortadella (330-350 kcal) — a concrete commercial advantage for those who manage their calorie diet. It provides 23,4 g of fat compared to the typical 28-30 g of pork mortadella (a reduction of approximately 20%): these are also fats qualitatively different, derived from pastured sheep meat, naturally richer in omega-3 fatty acids, conjugated linoleic acid (CLA) with recognized anti-inflammatory and Vitamin E antioxidant. The 16,5 g of protein per 100 g are proteins with high biological value, complete with all the essential amino acids in optimal proportions, particularly valuable for athletes, the elderly and growing peopleSheep meat provides bioavailable iron in heme form (most efficient absorption, particularly useful against anemia), Zinc (ally of the immune system), selenium (antioxidant), B vitamins (especially B12, B6 and niacin). cooking process typical of mortadella further improves the digestibility of meat compared to raw and cured meats, making this product also suitable for those with gastric sensitivities or who prefer less robust meats. No added nitrites or nitrates (distinguishing feature vs. most industrial cured meats), gluten free, lactose-free, without artificial flavors: only organic sheep meat + salt + pepper + natural flavours.
 
 
 

How to Best Use: Sheep Mortadella

• AUTHOR'S CUTTING BOARD AND GOURMET APERITIF
  The most used immediate and noble of the Sheep Mortadella is theappetizer and signature cutting board: cut it into thin slices (preferably sliced ​​with a mandolin or a knife with a large blade) and arrange it on the cutting board together with other cured meats from the catalogue for an interesting comparison between traditions: Corallina Salami from Tuscia for a Lazio route. Combine it with cheeses from the same supply chain: Pecorino Pizzo Marcello for a fully Abruzzese and grazing experience, the Goat Cheese from the Lingotto Coast for a delicate contrast, the Pecorino Taleggio Sonnet for a rich play of soft textures. Also splendid with Lazio buffalo burrata for the creamy contrast, with Fresh Figs o Organic Netted Melon for the classic sweet and savory combination of the Mediterranean tradition. To be accompanied with homemade Tuscan or Lazio bread lightly toasted and with a glass of Organic Ciliegiolo Rosé or Rebelle Mariage Pink Rosé Sparkling Malauva for a top-quality aperitif.
• GOURMET SANDWICHES, SIGNATURE SANDWICHES, AND CONTEMPORARY STREET FOOD
  Sheep Mortadella is an excellent ingredient for gourmet sandwiches and signature sandwiches, where it represents a refined and innovative alternative to the classic pork mortadella. For the classic “mortadella sandwich” reinvented: lightly toasted ancient grain homemade bread + thinly sliced ​​sheep's mortadella + shavings of Pizzo Marcello Pecorino + fresh rocket leaves + extra virgin olive oil + a few drops of lemon — a refined and balanced version of the classic Italian sandwich. For a revisited Emilian tigella: warm tigelle + sheep mortadella + Sicilian pistachio cream + orange zest. For a gourmet sandwich contemporary: wholemeal bread + sheep's mortadella + Fig and peach compote + crisp lettuce leaves + a touch of old-fashioned mustard. Gorgeous in stuffed focaccias, in the signature sandwiches, in Romagna piadinas with stracchino and rocket, in club sandwich of the Anglo-Saxon tradition reinterpreted. For the weekend aperitifs: small skewers of toasted bread + sheep mortadella + Leccino olives + cherry tomatoes.
• CREATIVE CUISINE: MOUSSE, STUFFED RAVIOLI, PIZZA, AND FIRST COURSES
  The true potential of ASCA Sheep Mortadella emerges in the contemporary creative cuisine, where it can be used as ingredient of excellence in numerous preparations. For a mortadella mousse elegant: blend 200g of sheep's mortadella with 100g of ricotta cheese + a tablespoon of chopped pistachios + black pepper, serve with homemade breadsticks or croutons. For stuffed ravioli/tortellini contemporary: mince the mortadella + add ricotta + lemon zest + grated Pecorino for a refined filling. Splendid in gourmet pizzas added raw after cooking — white pizza + stracchino + sliced ​​sheep's mortadella + flakes of Grana Padano + raw rocket. Exceptional in first dishes: strozzapreti with mortadella (sauce with onion + diced sheep mortadella + cream or pistachio cream + pepper), stuffed cannelloni of mortadella + ricotta + spinach. In the gourmet omelettes: sliced ​​over potato or courgette omelette. Also in mixed salads: julienned on top of a pearled farro salad + raw vegetables + pistachio pesto.

The Producer: La Porta dei Parchi Organic Farmhouse — ASCA Cooperative

The ASCA Cooperative of Antwerp of the Abruzzi (AQ) It is one of the most fascinating experiences of Italian organic agriculture: founded in 1977 by Nunzio Marcelli, developed since 1982 together with Manuela, it almost counts 40 years of extensive organic pastoralism in the highlands of Abruzzo. Certified ICEA Organic, inserted into the circuit Slow Food and Taste Workshops, famous for the pioneering project “Adopt a sheep, protect nature“. Sheep Mortadella is included in the ASCA's line of identity-based gastronomic innovations together with the sheep salami and the smoked ricotta with juniper: products designed to expand the offering of traditional cured meats with new flavors that re-embrace and renew the traditions of transhumant pastoralism in Abruzzo.
 
 
 

Ingredients

Organic sheep meat*, salt, pepper, natural flavours.

*From ICEA-certified organic Italian farms. Sheep raised on transhumant pastures with summer grazing (June-November) on the highland pastures of the Abruzzo, Lazio, and Molise National Park. Processed according to the classic mortadella tradition, with cooking. Gluten-free. Lactose-free. No added nitrites or nitrates. No polyphosphates. No flavor enhancers. No artificial flavors. No colorings.
 
 
 

Food container

Store in refrigerator (4-8°C) In the original packaging until consumed. Expiration date shown on the packaging. Once opened the packaging, it is advisable wrap the mortadella in baking paper or cling film and keep it in the refrigerator, consuming it within 5 7-days to best enjoy its freshness and aromas. For the ideal service, it is recommended to slice the mortadella at the moment with a very sharp long-bladed knife or with a slow-speed slicer, obtaining very thin and almost transparent slices: it is precisely the very thin cut that allows you to best appreciate the finesse of aromas , creaminess of consistency typical of quality mortadella. The slices can be remove from the refrigerator 10-15 minutes before of consumption to allow the aromas to fully develop at room temperature. When stored properly, ASCA Sheep Mortadella maintains all its organoleptic qualities for the entire recommended consumption period.
 
 
 

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

• Energy: 1.180 kJ / 282 kcal
• Fat: 23,41 g
• Carbohydrates: 0 g
• Protein: 16,56 g
• Fiber: 0 g

Since this is an artisanal product made from transhumant sheep meat, slight variations in weight are possible due to the artisanal processing, the seasonality of the forage, and the changing production seasons. These variations preserve the integrity of the product and testify to its authentically traditional nature. 
 
 
 

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