There are two schools of thought on cutting mortadella: those who prefer it thick and then add two drops of lemon, and those who want it very thin. For the rest, however, there is only one school: a healthy product depends on its origin and processing. This is why we have a mortadella wrapped in a natural casing, tied by hand to protect the meat from the stress of the machines, with a short supply chain, traditional preparation. To be tried on warm bread that releases all its aroma and flavor.