Among Italian cured meat specialties that continue to enjoy strong recognition in international markets, mortadella holds a prominent place. Its ties to the Emilian tradition and the category's clear identity still make it relevant for importers, distributors and food service operators, especially when the range includes products designed to meet different needs.
Ferrarini offers this specialty through two products that share the same territorial roots while standing apart in profile and presentation. In the following paragraphs, we take a closer look at these two varieties, part of a range that Ferrarini has been developing since 1956 and that includes, alongside mortadella, High-Quality Cooked Ham, Parma Ham PDO and other Emilian cured meat specialties.
Antica Rivalta and Italica: two Ferrarini products compared
Within the Ferrarini range, Mortadella Antica Rivalta reflects the profile of Mortadella Bologna PGI and draws on the Emilian tradition through a production process based on selected meats, made primarily from pork shoulder and combined with fat cubes, spices and natural flavorings.
The fat component is also carefully selected, with preference given to pork jowl fat, while slow cooking all the way to the core of the product in dedicated hot-air ovens helps shape its aroma, softness and full, rounded taste. The product is also free from gluten, milk proteins and lactose.
Mortadella Italica, by contrast, is Ferrarini's latest launch and stands out for its combination of pistachios and almonds - a distinctive feature in the market.
It is made from Italian ingredients and premium pork cuts. The production process includes hand tying, seasoning with fresh garlic and slow cooking, while its flavor profile recalls the one used for Ferrarini ham. Here too, the product is free from gluten, milk proteins and lactose. The packaging also plays a role in shaping the product's identity, with a style that evokes craftsmanship and the brand's long heritage.
This two-part offering makes it possible to approach the category in different ways: on the one hand, a product whose ties to tradition and territory are reinforced by PGI certification; on the other, a more distinctive product in both recipe and presentation, useful for expanding assortment options.
Opportunities to strengthen the offering in international markets
For buyers, importers and distributors, Ferrarini's proposal can be an interesting way to expand the assortment with Italian cured meat specialties that combine recognition, territorial identity and differentiation. Having two mortadellas with different characteristics makes it possible to cover the category in a more structured way, offering solutions suited to different needs across distribution, specialist retail and food service.
Several elements make this proposal easier to position in international markets: its Italian origin and ties to the Emilian tradition, the selection and processing of the raw materials, and other specific features that are now commercially relevant as well, such as being free from gluten and lactose.
These are qualities that can help enhance the product for partners looking for non-standardized references with a clear and easily recognizable identity.
Another point of interest is that these mortadellas are part of a broader range that Ferrarini has built over time. For commercial partners, this can provide the opportunity to work with a single supplier across different categories, with the advantage of creating a more complete and coherent assortment.
Information and Requests
For more information about the product range and the Ferrarini catalog, visit the website or fill in the contact form below.
