The Laboratorio
Felsineo has dedicated a new laboratory to the production of a product of excellence: 1963 Mortadella Artigianale. Visually different from other production areas, the new laboratory is a place where quality, craftsmanship and patience are at the fore.
Thanks to an exclusive patent-covered technology, developed and perfected over 20 years of research, Felsineo has conceived a new way of grinding meat, which is slower and more respectful of ingredients. The 1963 Mortadella Artigianale is lighter, tasty and easy to digest, compared with more traditional mortadella.