Mortadella 250g | ūü¶ÜThe Bow Tie Duck Manila

Mortadella 250g

The Delicatessen Classic

The large Ital­ian sausage called mor­tadel­la is orig­i­nal­ly from Bologna and is famous­ly one sausage that Ital­ians leave in the expert hands of pro­fes­sion­al butchers.


This pink­ish sausage has an intense spiced smell. It is made using the less pre­cious cuts of pork legs, com­bined with spices and select fla­vors. In Bologna, pis­ta­chio is tra­di­tion­al­ly includ­ed, though some vari­ants do not con­tain nuts at all. To all this, small cubes of pork fat are added, giv­ing the sausage its tell­tale white pol­ka dot appear­ance when sliced.


This is a deli catchall clas¬≠sic. From a sim¬≠ple sand¬≠wich of this sliced sausage, toma¬≠to, and let¬≠tuce, to grilled cheeses, it‚Äôs easy to come up with all sorts of ways to use mor¬≠tadel¬≠la. It makes an inter¬≠est¬≠ing addi¬≠tion to piz¬≠zas, thin¬≠ly shaved right after bak¬≠ing or else cut into batons to be crisped up in the oven. It can also be used for fill¬≠ing stuffed pas¬≠tas or fried up in place of oth¬≠er cured meats like pancetta or bacon. 


This is the clos¬≠est that Ital¬≠ians come to the Amer¬≠i¬≠can ‚Äč‚Äúmys¬≠tery meat‚ÄĚ. It has been made in Italy, accord¬≠ing to trade records, since the late 1300s, but because most fam¬≠i¬≠lies do not make their own mor¬≠tadel¬≠la, for many decades of the 1900s, rumors per¬≠sist¬≠ed that mor¬≠tadel¬≠la was made of horse or don¬≠key meat. The curi¬≠ous, large sausage has many vari¬≠ants. The IGP-pro¬≠tect¬≠ed Mor¬≠tadel¬≠la Bologna is the best-known, made to exact¬≠ing spec¬≠i¬≠fi¬≠ca¬≠tions only in the Emil¬≠ia-Romagna, but three oth¬≠er famous styles are the gar¬≠licky Mor¬≠tadel¬≠la di Pra¬≠to of Tus¬≠cany, the light¬≠ly smoked Mor¬≠tadel¬≠la of Ama¬≠trice‚ÄČ‚ÄĒ‚ÄČand the actu¬≠al horse¬≠meat-sourced Mor¬≠tadel¬≠la di cav¬≠al¬≠lo from the com¬≠mune of Albano Laziale in cen¬≠tral Italy. 

Storage Instructions

This type of sausage may be stored, unopened, for up to 2 weeks in the refrig¬≠er¬≠a¬≠tor. After open¬≠ing, it should be con¬≠sumed with¬≠in a week.

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