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How to make Italian Mortadella at Home
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How to make Italian Mortadella at Home

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Today I present you my version of homemade Mortadella Bologna 🤪 remember that advices are always welcomes because all those who want to make Mortadella at home will benefit from them , so leave your comment and share the video 😉

For this recipe I used:

Pork shoulder 2000 g
Lardelli 300 g
Sea salt 40 g
Peppercorns 10 g
Pistachios 40 g
Nutmeg 1 pinch
Cinnamon 1 pinch
White wine 1 glass
Garlic 1 clove
Clove 1

Water 500 ml
Salt 1/2 teaspoon
Laurel 1 leaf

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Water 1000 ml
White vinegar 2 tbsp

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20 Comments

  2. steve taylor

    I think maybe better sous vide in a water bath for four hours. Guaranteed the same temperature and texture all the way through? I will make that soon. Bravo

  5. Jonny Parker

    Great looking mortadella, i think if you worked the meat for a good 10/15 minutes by hand after you have done the multiple grinds it would not be as crumbly consistency . This is a technique some of the chefs use for doing the minced lamb kobideh Persian dish .

  6. Max Biagi

    SPECTACULAR!❤ But only one important warning- when you grind the meat, never go more then 12C on the meat. When you start grind again with higher meat temperture, the meat just start "sweat", it's mean the fat start separate from the meat structure -worst taste later.

  9. John D'Antonio

    Le tue inglese è perfetto. Imparare una lingua diversa puo essere molto dificile, ma, parli bene! Tu cucini bene anche 👍

  10. Steve Guerrini

    Looks so good Andrea, I love this recipe, if it’s like segatura in the middle, that means that it didn’t bind/appianare, it has to be mixed more before putting in the case, mix until it sticks to your hand, then add the lardele and stuff. It will be molto bene. 🙏🏽

  11. iamafractal

    I love how naturally you make these things. You’ve been an inspiration for my whole charcuterie hobby. If I put an internal probe in this while cooking, what should it reach? 60c perhaps?

  19. Alexander Salamon

    You are amazing I like you so much yummy yummy yummy! I live in California but when I’ll be traveling, maybe 34 years from now in Europe for sure I am coming to Eataly and would like to visit your farm and place and eat some good stuff straight from you

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