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The <\/span>mortadella di fegato<\/b> (also known as <\/span>Fidighina<\/b>) is a product typical of Val d\u2019Ossola and the province of <\/span>Pavia<\/b>,<\/span> Mantova<\/b>,<\/span> and<\/span> Como<\/b>. The salami is prepared with <\/span>mixed swine meats<\/b>. People can enjoy it both raw and boiled, and they can choose between different receipts. The Mortadella della Val d\u2019Ossola is a product under the <\/span>Slow Food Presidium<\/b>.\u00a0<\/span><\/p>\n But what are the production methods for this salami? And what is its <\/span>history<\/b>?<\/span><\/p>\n We have known of the existence of <\/span>Fidighina<\/b> in the Italian territory since the <\/span>Seventeenth Century<\/b>, as some historical documents testify. At the same time, some testimonies related to the Mortadella Stagionata have appeared also in the Ticino area as well, as an legal practice on some tools pertaining to the S<\/span>alsamenteria<\/span><\/i>,<\/span> among which they found a <\/span>\u201cmortadella buona e ben stagionata\u201d <\/span><\/i>(that was good and finely aged).\u00a0<\/span><\/p>\n People did not only try <\/span>Mortadella della Val d\u2019Ossola<\/b> when finely aged, but also when fresh. On a eighteenth-century advertisement, moreover, <\/span>Salumieri <\/span><\/i>– <\/b>\u00a0the producers of Salami – started to boil the Fideghina. Not only <\/span>Salumieri<\/span><\/i> prepared the Fideghina, but also families whenever the time to kill porks came.\u00a0<\/span><\/p>\n The name<\/span>\u00a0<\/b>does not have to be misleading. Mortadella is indeed a term which describes a product that is different from salami. However, this <\/span>Mortadella<\/b> is exactly a salami. This depends on the fact that the term Mortadella derives from the noun \u201cmortar;\u201dthis term indicates that <\/span>salumieri <\/span><\/i>used this tool to chop and crush the meat.\u00a0<\/span><\/p>\n Salumieri <\/span><\/i>producing Fidighina did not follow this procedure, but these products maintained the name of \u201cMortadella\u201d rather than \u201cSalami\u201d. The territory of Val d\u2019Ossola, which is an area in-between Piedmont, Lombardy and Switzerland, possessed and still possesses an ancient tradition of pork-butchery. Butchers breeded pigs in a natural state, and they gaze them around the alpine pasture, with a nose ring.\u00a0<\/span><\/p>\n Butchers in the Ossola area produce the <\/span>Mortadella Ossolana or Di Fegato <\/b>in minimum quantities. The receipt is a mix of raw swines, to which butchers add a maximum of 5% of liver and, in few occasion, some tiepid wine flavored with spices. Butcher put this mixture into the a cleaned part of the pig intestine and make the sausage age for about two months.\u00a0\u00a0<\/span><\/p>\n The final product has a <\/span>strong taste<\/b>:<\/span> you would love to eat it sliced together with Coimo\u2019s Black Bread.\u00a0\u00a0<\/span><\/p>\n When the Mortadella di Fegato is fresh, you can either <\/span>boil <\/b>it and serve it with potatoes, or <\/span>baked <\/b>with Polenta.\u00a0<\/span><\/p>\n If you decide to visit the production area and get a taste of <\/span>Mortadella di Fegato<\/b>, you can eat it together with <\/span>Prunent<\/b>, a local wine that is homonymous with the local vineyards that produce it.\u00a0<\/span>[\/vc_column_text][vc_column_text]<\/p>\n [\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" The Mortadella di Fegato, also known as Mortadella di Val d\u2019Ossola or Mortadella Ossolana, has been known and produced since the 17th century according to the ancient methods<\/p>\n","protected":false},"author":3,"featured_media":5252,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[53],"tags":[],"yoast_head":"\nThe history of the Fidighina\u00a0<\/b><\/h3>\n
How do butchers produce?<\/b><\/h3>\n