GRAN MORTADELLA ROVAGNATI THE NOBILITY OF A QUEEN IN PINK

The leading Italian company in the cold cut sector successfully brings the most sumptuous sausage to the American table

There are flavors that belong to history and know how to travel through time while leaving an indelible mark on the palate and in the people’s collective imagination. These distinctive tastes are able to pass through the ages enhancing themselves with an intrinsic value that makes them a shared heritage, a common territory. Mortadella, freshly cut, is part of this exclusive type of food product and becoming a symbol, a melting pot of culture. Its origins date back to pre-roman times.

The appreciation of this sumptuous sausage was found on a stone plate dating back to Imperial Rome portraying seven small pigs grazing and a mortar and pestle. The Romans, in fact, knew how to create this delight by using the mortar, or “mortarium”, to crush and knead the pork with spices and salt: this finely ground mixture was called “murtatum”. Other schools of thought suggest that the word “mortadella” comes from “myrtatum”, the Latin name for myrtle, an aromatic spice used to substitute pepper and create the unmistakable

character of this sausage known as “farcimen myrtatum”. The flavor of mortadella has always been undisputed, so much so as to be mentioned by both Pliny the Elder, Roman author, naturalist and natural philosopher and Varro, Roman scholar and writer. However, it wasn’t until the early 1600s that the first true recipe for mortadella was written. Chronicled by the agronomist Vincenzo Tanara, with an exact list of ingredients it contained a much greater quantity of fat than today’s version. 1661 is a decisive year for the queen of sausages. Cardinal Girolamo Farnese in fact issued a notice that coded the production of mortadella, thus giving rise to one of the first regulatory instances similar to those of the current PDO or PGI trademarks. Rovagnati embraces this glorious history, endorsing the company’s natural inclination for quality, underlined by meticulous attention to the safety and goodness of its products. Excellence such as mortadella could only be celebrated by a brand that has always been committed to safeguarding the authenticity of Italian flavors, helping to make them famous and appreciated throughout the world.

Rovagnati brings Her Majesty the Mortadella to the American table to more and more become an authoritative ambassador of a taste that captures at first bite.

So, the Queen of Italian salami, noble and ancient, is exalted through a loving and unique fabrication and a worldwide distribution. In the United States, in particular, its mortadella has a name that says it all: Gran Mortadella Rovagnati.

The Italian company knows the special and original techniques necessary to produce a royal mortadella. It is a hard work that requires care and dedication. Rovagnati stamped mortadellas are prepared according to the strictest standards, from the careful selection of raw materials, to the grinding techniques, to the final packaging. It all starts with the choice of pork cuts. Rovagnati selects only 100% Italian meats, preferring the shoulder and the throat, which holds the finest fat. The lean parts of the animal are minced three times in order to obtain a really creamy mixture, to which fat cubes are then added. The filling is then stuffed into casings of different sizes, and finally cooked. The moment of cooking is crucial, as it gives the mortadella its distinctive flavor and its unmistakable tenderness, while preserving the organoleptic characteristics of the meat. Not by chance, Rovagnati uses traditional brick ovens suitable for dry cooking that lasts up to 26 hours with rising temperatures, to integrate the fat cubes, while keeping the meat compact and soft. A quality product cannot go unnoticed. Even its color, the bright pink of the leanest part encircling the definitive white of the fat cubes. The joy of seeing this mortadella is immediately accompanied by the enjoyment of its smell, thanks to the intense and appetizing aroma it gives off. Rovagnati interprets the Mortadella as a symphonic arrangement, offering a complete range, from the classic style to mortadella with pistachios and truffles,

The versatility of mortadella makes it the focus to unusual food combinations like grapes and pears and beverages like Lambrusco, sparkling white wine, or even beer.

the crowning of an evolution of taste always steeped in history. Rovagnati also brings His Majesty the Mortadella to the tables of Americans to become more and more an authoritative ambassador of a taste that captures at first bite. The versatility of mortadella makes it the protagonist of unusual combinations that excite pleasure, from fruits like grapes and pears, to Lambrusco or sparkling white wine, not to mention beer.

The awareness remains that mortadella is the most sublime of cured meats, a succulent fragrant source of pleasure, a sin of gluttony to yield to without too much resistance. Gran Mortadella Rovagnati is the supreme exaltation of this excellence: it is cut into thin slices and savored immediately, it is welcomed in a soft rosette to hold in hand and bite enthusiastically. Mortadella is not simple nourishment for the body, it is food for the soul, which makes us feel better all around.