Rich in flavor and suave in texture, Daniele's mortadella is a perfect anchor to any Italian sandwich. A 500 year old recipe, mortadella was first created by the monks of Bologna and Modena. They softened fresh uncooked pork for hours by hammering it in large porcelain bowls called "mortaios." After adding a blend of spices, the monks would pack the mixture into casings for slow baking in wood-fired ovens. Daniele still follows the time-honored tradition.
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