Mastro Mortadella with Pistachio, 13.5 lb. la-monica The natural breeze that flows

The natural breeze that flows across the rolling hills of the Emilia Romagna region allows the prosciutto to cure in air that is scented with chestnuts and pine

Pair this truffle oil with sharp

How To Make Baked Eggs in Mini Prosciutto Bowls

It's perfect for a zesty seafood or chicken piccata recipe

La Torre 24 Months Aged Legato Riserva Parma Prosciutto is ready to slice and enjoy

Mastro Mortadella with Pistachio, 13.5 lb. la-monica The natural breeze that flowsEnjoy the rich flavor of Mastro Mortadella with Pistachio The addition of pistachios adds complexity to this classic Italian meat made in Canada. Pork fat gives savory intensity to even thin slices of this cold cut sausage. Originating in the Emilia Romagna region of northern Italy, this type of Italian sausage is traditionally seasoned with black pepper and heated slowly to cure. Mastro's Mortadella with Pistachio is made with superior ingredients.