Lyon Type Mortadella

Following the recipe of grandfather Juan Ramón, our Lyon-type mortadella is so fine it almost melts in the mouth. Ideal for sandwiches and as an appetiser.

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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.

How we make this product

Ingredients for the Lyon-type mortadella:

  • Pig’s meat (cheek, jaws and bacon ).
  • Salt.
  • Spices.

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