This Mortadella I.G.P. it is produced in Bologna, in compliance with the specification of the Mortadella Bologna Consortium, exclusively with selected meats obtained from the skinned and degreased pork shoulder and lard. The dough is then placed in natural ox blisters and then everything is tied by hand. The recipe also includes a pinch of fresh garlic, while gluten and added glutamate are completely absent; all aromas are natural. Without added polyphosphates and without milk derivatives, in accordance with the production regulations.