Wayne Gisslen

Mortadella

Preparation info
  • Yield:

    5

    lb
    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    1. Cut the pork into cubes small enough to fit into the grinder.
    2. Toss the meat with the Prague Powder, salt, and wine, and refrigerate several hours or overnight.
    3. Cut the pork fat into cubes. Refrigerate several hours or overnight.
    4. Prepare the garnish. Cut the fatback into small dice. Blanch in boiling water 2 minutes. Drain. Refrigerate.

    Per 1 ounce (28.35 g): Calories, 110; Protein, 4 g; Fat, 10 g (82% cal.); Cholesterol, 15 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 190 mg.