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Hello everyone, today I'm making artisanal mortadella. I'll start by saying that I don't use preservatives and so once cut, the slice tends to darken after a short time, but it doesn't lose flavor or quality. Here are the doses to make 2 mortadellas of about 2,500. Ingredients: 2,500 g pork leg meat, possibly lean (I used the underside of the rump) 2,500 g fresh bacon (not seasoned) 600 g lard to make the internal cubes (I used the bacon fat, but lard is better) 90 g fine salt 10 g ground black pepper 15 g garlic powder 10 g sugar Stuff and cook at 80° degrees until the heart of the product reaches 70° degrees. Cool immediately after cooking, leave at least 2 days in the fridge at 4° degrees. If you want to support the channel with a small donation: https://www.paypal.com/paypalme/david... The t-shirts and much more are ready: https://www.moteefe.com/store/fantina... on this page you can find all the products I use for my video recipes: www.amazon.it/shop/davidefantinati For info or collaborations: [email protected] Instagram: / fantinatidavide Facebook: / fantinati.davide I do the live on Twitch, the link will take you directly to my channel, SUBSCRIBE and you will receive notifications when I am live, I'M WAITING FOR YOU. / davidefantinati MY HOBBY CHANNEL: PS SUBSCRIBE / @legodavidefantinati