It is a salami rich in history. In ancient times, on the occasion of the fair of the saints, every family in the Val di Non bought a pig, which wa raised for about a year feeding it only with natural foods (bran, potatoes, hay and vegetable scraps).
Its meat (thigh, shoulder, bacon, throat, more rarely lungs and heart) was boneless, degreased and unnerved, then ground in the mortar (hence the name mortandela) together with the spices. From the mixture obtained, two meatballs of about 2 ect each were made and left to dry without being stuffed.
For drying, wooden planks covered with buckwheat or corn flour were used. After 12 hours, the meatballs were smoked with softer beech wood and juniper wood, a more aromatic thread. After this phase, the meatballs were turned and the drying and smoking process repeated on the other side in order to guarantee a uniform result.
The mortandela was finally matured for a variable period ranging from a week to a month.