Welcome back to my online notebook! Let us talk about a deli meat in a massive, well-deserved renaissance right now: Mortadella.
Forget whatever memories you have of the bland supermarket deli meats from your childhood. Authentic Italian mortadella is a completely different beast, and it is taking over our grazing boards and sandwiches this spring. It is a true masterpiece of artisan craftsmanship, and a perfect reminder of a core truth that guides me: quality ingredients change everything.
Here is why you need to add it to your next Pork Ewe Deli order:
-
True mortadella is studded with little cubes of rich, creamy pork fat. When we shave it paper-thin on our slicer in the shop, those pockets of fat literally melt on your tongue, delivering an incredibly lush, savoury flavour.
-
The finest traditional styles are dotted with bright green pistachios. This adds a subtle, earthy crunch that flawlessly balances the richness of the cured meat.
-
My absolute favourite way to serve it right now is piled high on warm, fresh focaccia. Top the mortadella with a generous scoop of our fresh weekly burrata, a drizzle of hot honey, and a crack of black pepper. It hits every single flavour note perfectly.
Whether you are building a premium picnic platter or just want to craft the ultimate weekend sandwich, mortadella is the undisputed hero of the season. Come into the Mayfield shop this week, and let the team shave some fresh for you to try!