MORTADELLA FILLING

Mortadella Bologna: a product of excellence

Mortadella Bologna, known simply as Bologna, can be distinguished from any other sausage by its appearance, texture, colour, aroma and flavour.

The origins of the name Mortadella is still a source of debate, some state it derives from myrtatum, a meat sausage seasoned with myrthle berries, while others state it comes from mortatum (mortar). Though it was a Bologna speciality, its consumption is widespread throughout Italy and is imported in many countries worldwide.

The production of mortadella requires specific rules and strict production controls. Unlike other sausages, mortadella is not fermented, but minced into a meat grinder, then filled and cooked in dry air stoves. The cutting surface is smooth and uniform and the fat cubes gives it its sweetness and delicacy. Risco filling machine for mortadella product ensures maximum product density and the optimal distribution of the fat cubes. The Mortadella may be offered for consumption in chubs, slices, vacuum packed or in modified atmosphere.

To maintain the organoleptic characteristis that distinguish Mortadella, special machines are required. The Risco filling machine model RS 2002M is specially designed to process in the correct way this delicate and particular large sausage. The double vacuum system ensures total air removal and a higher comptactness and density of the final product. Besides, the particular feeding system grants an excellent distribution of fat cubes. Read more