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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.

Not available for online sale.

Contact us if you want more information.

Elaboration

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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