MORTADELLA

This could be a new chapter for the pig cave... Giant fresh salumi. This mortadella wieghed in at 4.35#, not the biggest by any stretch of the imagination, but big enough for us. This is the second mortadella recipe, still looking for an odd ingredient not readily available in the U.S., a liquor called Alkermes. It seems to be an oddity from Italy, something from a by-gone era. I am tracking some leads, but so far all I have found is an extract that can be added to vodka. Not the same if you ask me. Anyway, italian-esque bologna is here.