LIVER MORTADELLA
This typical “cooked” sausage of the tradition of the Lombardy with a preparation similar to that of the classic mortadella, differs in the composition of the mixing to which a certain quantity of pork liver is added by coarsly grinding the slean part. The liver mortadella BALDO has a smooth consistency, a perfumed and unique taste thanks to the maceration in red wine. For this reason the loin has a strong rubin-red color, nearly red-purple, separated by cubes of tender white fat.