Taste and tradition. Mortandela is the iconic salume of Val di Non, made from the meat of pigs and cattle that grow in the valleys of Trentino thanks to the care and dedication of the farmers. The ground meat is processed by expert pork butchers until black pepper, garlic and other spices are added: large, flattened patties are made from the mixture and arranged in nets. The product then undergoes a delicate smoking process, which is followed by curing for at least 3 weeks.
A mix of flavors and aromas that satisfies even the most demanding palates. It has a pleasantly smoky taste, thanks to the combination of wood used such as beech, poplar and juniper. Mortandela is excellent as an hors d'oeuvre, accompanied on the cutting board with cheeses and cured meats that are not too ripe. It is also a succulent ingredient for a number of traditional recipes: from orzotto mantecato to dumplings to risotto with apples.