Pork Mortadella

Last Updated on October 1, 2024

Mortadella is actually a thick, very mild Italian salami. However, this recipe is not without its faults.

Ingredients:

1 kg of leaner pork belly 5 pcs of lamb 3 pcs garlic cloves 1.5 tsp salt 1 teaspoon Vegetable “special” 1 teaspoon ground pepper pinch of nutmeg sweet ground pepper

Procedure:

1. Grind the pork belly twice along with the garlic
2. Thoroughly incorporate the spices, egg and salt into the meat
3. Stuff the mixture into the foil for the pork, tie both ends with string and leave in the fridge for 24 hours
4. Pierce the roller in several places to drain the excess water, then roll the almost cooled mortadella in sweet paprika
6. Serve the finished pork belly mortadella sliced.