The animals are slaughtered between 18 and 24 months of age and the meat is left to mature for at least 15 days (a process that matures the meat and makes it more tender). The processing of the lean buffalo offcuts (80% of the product) with the addition of pork and lard (20% of the product) produces a tasty mortadella, with a special flavour, much leaner as it contains about 50% less fat than the best pork mortadellas. The meat is processed by hand and vacuum-packed. The product does not contain added polyphosphates.
SHELF LIFE 12 MONTHS