Lyon Type Mortadella

We make our Lyon-type mortadella following the original recipe of grandfather Juan Ramón:

• We only use the pig’s cheeks and jaws, for the paste and the bacon without rind to make the dices.
• We chop them and pass them through the cutter to thin the paste.
• The paste passes from the cutter to the sleeve and there we will finish mixing all the ingredients.
• When mixed, it is placed to set for 24h in the refrigerator.
• We paste again to add the fat dices that confer it a note of colour and aroma.
• We stuff into the artificial tripe of 120 mm and place it in the over, for its long cooking.
• First we dry parboil it at 50ºC.
• We continue with the smoking with natural wood shavings.
• And to finish, a steam cooking for more than 3.5 hours.

The result is such a fine paste that it almost melts in the mouth.

You can enjoy it in sandwiches or as an appetiser.