LIVER MORTADELLA is a typical product of Brianza and of the Effesalumi tradition. It is characterized by a strong, aromatic taste and comes from the combination of pork liver with other pork. Pork meat is ground with medium grain and the liver with finer grain, then kneaded with salt, aromas, spices and additives. Everything is stuffed into natural casings and tied in order to give the salami a horseshoe shape. After a short drying of about 48 hours the product of about 300 g is sold in bulk or vacuum packed.

• Product "100% ITALIANO".
• Selected pork meat "ORIGIN: ITALY".
• ALLERGEN-FREE (EU Reg. 1169/2011).
• GLUTEN-FREE, LACTOSE-FREE, DAIRY-FREE.

RECIPE: The company recommends cooking the LIVER MORTADELLA following the cooking methods shown on the cartouche "i Buoni salumi" that accompanies the product. Recipe: remove the vacuum packaging (if any), soak the LIVER MORTADELLA in a pot with plenty of cold water, bring to a boil and simmer for about 2 hours. As the best Brianza tradition requires, this product is suitable as a hot appetizer or as a second course to be enjoyed accompanied by lentils, polenta or mashed potatoes and good wine.