Mortadella, like sausages, are blanched sausages made from fresh meat that is not completely mature. Meat, fat, ice, and seasonings are used as raw materials; they receive a subsequent heat treatment that coagulates the proteins and gives a firm and elastic structure to the product. The B vitamins, thiamine, riboflavin, niacin, and B6 are the vitamins with the greatest relative presence in this food. Mortadella does not contain vitamin C and fat-soluble vitamins are in very small quantities.

Certifications: A02134 dated December 16, 2020

Storage temperature: 2 to 8 degrees Celsius

Expiry date: 30 days after production.

Presentation: 2 kg package, packaged in extensible PVC, labeled according to NC 108:2020 (labeling of prepackaged foods), frozen and packed in nylon bags

Description: Voluminous viscera, a color that can range from pale brown, with areas of reddish tones, to dark brown, with a firm and friable consistency. Highly appreciated for its nutritional contribution. Complies with NC 681:2009 on quality specifications for bovine by-products.

Recommendations: Eat fried or in steak with onion. Store frozen.

It is offered boneless. Meats are classified based on their anatomical-physiological characteristics, fat and skin content, as well as tenderness, juiciness and configuration.

Deep frozen at -18°C