Mortadella’s origin is from Bologna and dated back to the 14th century.The name is based on the preparation of the sausage where a large motar (mortaio) and pestle is used for the making.

Not every Mortadella is an Al Ninen Mortadella. The family of Manuele form Al Ninen works for more than three generations with Leonardi, a small company in the valley between Modena and Bologna. For Leonardi making Mortadella is his prime business, not like other producers their side business. He makes a big Mortadella (over 40 cm’s) with the best parts of his pigs combined with spices like black pepper………

This Mortadella has a good balance between meat, fat and spices and is velvety smooth. Perfect for antipasti and the traditional ‘Uccelletti Scappati’ a traditional involtini from Bologna.