Made by Massimo and Orietta Corra third generation butchers in the Val di Non, Mortandela is a small smoked patty shaped sausage wrapped in caul fat. Traditionally made using offal like heart or lungs, Massimo now makes it from pork belly and shoulder with a range of herbs and spices.
Many meats from Trentino are smoked and this is no exception. but Massimo is inventive in his choice of woods as each type imparts a different quality of flavour. Chestnut is used for sweetness, beech for toasty notes and juniper for citrus. After smoking the Mortandelle are aged for 3 weeks before being sold.