Tony Sgro, owner of Quattro Stelle travelled to Bologna, Italy where Mortadella originated to learn from one of the original Masters the rules and methods of making the authentic classic Mortadella. Upon returning home Tony mastered the process and now proudly presents Quattro Stelle Mortadella.
Made from specialty breed of free range pigs, where only particular cuts of pork meat including shoulder, leg, belly and neck are used.
The process includes adding the cuts of pork meat in a particular order and then it is minced, (not bowl cut or chopped), through a series of plates in a specially designed mincing machine, and the mincing head is refrigerated. The minced pork is mixed with salt, herbs, spices, whole peppercorns and 12% of small cubes of pork fat blended together at an extremely high speed to create an emulsified sausage with a silky texture.
The Mortadella is then slow cooked for a minimum of 20 hours, resulting in a premium texture and highly elevated flavour profile, that is very sophisticated light and delicate but with a rich flavour.
Mortadella can be cubed or finely sliced so it drapes like silk and releases all its rich and delicate notes.
Serve at room temperature and enjoy.
Benefits: No added starch or additives, free range Australian pork.