Mortadella

A classic Italian cold cut flecked with California pistachios, black peppercorns and hand-cut fatback, nuanced with the warm flavor of baking spices. The king of sausage, its big brutish stump is quickly sliced into an airy, pink-silk handkerchief, packed with flavor and fat. 

A greasy mortadella is a sad mortadella, and a great mortadella makes you thirsty for Lambrusco. Make a mortadella sandwich with white bread, raw onion and mayo, like when you were young, and wonder why baloney got such a bad name. 

Approx. 3-4 lbs, unsliced. 

Read more about baloney and it's many faces.