Description
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This is the finest Mortadella available in America. We are confident saying that because we have gone to Italy, tasted the best, and are confident that the best that Italy has to export is inferior to our product. Not only is the imported product inferior in taste, but we are aware that Italian imports cannot compare with the the breeds and conditions by which the animals we source are raised by our farmer partners. Our products are made from the highest quality family farm raised heritage animals that far surpass anything that can be offered by imported brands. Also, we know how to make it as well as they do, so be sure that when you taste our product you will be living the experience only accessible by those who craft on a local level within our motherland. The Berkshire rendition of the classic from Emilia Romagna. Laced with whole black peppercorns and grand diced back fat. Made with Heritage Berkshire and Duroc pigs raised on family farms without antibiotics or hormones, and always vegetarian-fed.Our Berkshire rendition of the classic from Emilia Romagna. Laced with whole black peppercorns and cubes of back fat. Made with Heritage Berkshire and Duroc pigs raised on family farms without antibiotics or hormones, and always vegetarian-fed. Sold by the piece weighing no less than 4.00 lbs per piece. Stuffed into plastic casing with a 6 month shelf life from cooking date. |
GEORGE Witkowski (verified owner) –
We’re on our second order of the Mortadella with peppercorns. It has exquisite flavor and texture, where the flavors are balanced. It tastes like you are eating meat, not something overly processed. After the first one, we bought a rotary meat slicer, and that has made all of the difference. We’re able to cut the Mortadella paper thin. We got some deli paper, and layered the slices in a package. While we may only cut a couple of pounds at a time, we’ll take the remaining piece and vacuum seal it. It has an impressive 6 month sell by date, and it does this without chemical preservatives (No nitrates or nitrites).
With some fresh buttered bread, thin slices of Mortadella, and maybe a thin slice of heritage tomato, we achieve sandwich “nirvana”! It equally belongs on a charcuterie board, accompanied by cornichons, pickled red onions, and some mustard. House guests have used words like “delicious’ and “light” to describe these thin slices. The Tempesta Mortadella is simply the best we’ve ever had. Sliced a little thicker, it becomes a good candidate for a fried mortadella sandwich, or cut into smaller pieces and added to scrambled eggs or beans. It’s impressive to think that this Italian heritage recipe relies on 100 years of family tradition, and couples that with modern clean production methods, and uses only top quality meat in its preparation. Consider us life-long customers Tempesta!