Made by Massimo and Orietta Corrà in Trentino. Mortandela a seasonal salami in the shape of a patty, bound by caul, which can be either sliced and eaten or chopped like pancetta into risotto's (Massimo's favourite - add half at the start, half at the end), soups and stews. Once it was made from cheap cuts like heart and lung but today Massimo uses prime cuts of belly and shoulder. It is smoked then aged for 3 weeks.
This salami will arrive vacuum packed. Store in the fridge and eat within 2 weeks of opening