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.
Do you want to book a visit? Click HERE and fill out the dedicated form.