The Felsineo Factory

1

Selection of raw materials

Quality starts at the source.
The process begins with the careful selection of meat, handled by staff with decades of experience. Only the finest cuts of pork are used, chosen to ensure a genuine and tasty final product.

2

Deboning, trimming and grinding

Only the best parts.
The meat is deboned by hand and excess fat is removed to retain only the best, leanest and most prized cuts. It is then finely minced using state-of-the-art grinding equipment, preserving its quality and nutritional properties.

3

Mixing and flavourings

Tradition and balance.
The meat is mixed with salt, pepper, natural spices, cubes of fat and, if desired, pistachios.

4

Bagging and tying

By hand, where necessary.
The mixture is stuffed into natural or cellulose casings. Semi-automatic machines ensure precision, but some stages remain artisanal, such as manual tying.

5

Slow cooking

Time and heat, the recipe for perfect flavour.
Mortadella is cooked slowly in dry hot air ovens. Cooking times vary depending on the size of the piece (e.g. 20 hours for a 30 kg mortadella) and are managed by advanced software. After cooking, the mortadellas are cooled with jets of vaporised water to preserve their structure and hygiene.

6

Vacuum packaging

Protezione e freschezza.
La mortadella viene confezionata sottovuoto per preservarne freschezza e sapore. L’etichettatura finale ne garantisce tracciabilità completa: dalla carne alla tavola.