Mortadella (mortaˈdɛlla) is a traditional large Italian sausage made with pork meat and it is found everywhere in Italy, mainly as a filling for the panino, panino alla mortadella.
This is not only a gluten and lactose free artisan mortadella but it has a twist, it contains olives and n'djua. A unique recipe and tasty mortadella, where the spiciness of the n'djua perfectly balances the freshness of the olives, a joy for the palate. If you love mortadella, you will love this one, full of flavour, that can be enjoyed thinly sliced in a panino or ticker grilled as Chef Jose showed us on his instagram profile or as topping for a pizza with gorgonzola and mortadella... delicious
The artisan who made it
It all started in 1965 when Vittorio Callà, a breeder opened a butcher shop in Mileto, a small village not far from Vibo Valentia. Mileto is known for its numerous butchers and the quality of the meat (hence its name "City of meat"), with visitors coming every day to buy fresh meat and seasoned.
Thanks to the passion and knowledge of Vittorio and the help of his family, the small butcher in a few years, had become a synonym for high quality meat.
In 1978 the second generation took over and decided to go one step further, they decided to build a slaughterhouse so they could control the whole process and ensure animals were treated properly.
Now, the next generation has taken over from Vittorio’s sons, and the small butcher shop is slightly bigger, but it is as artisan as it was when Vittorio first opened producing some of the best cured meat, including the famous Ndjua. All their meat and cured meat only uses natural ingredients without preservatives, they are 100% natural.