Veroni will bring the largest 100-percent-made-in-Italy mortadella to the U.S. The mortadella is 661 pounds in weight, 6.4 feet long and 18 inches in diameter.
After having successfully passed the USDA’s meat inspection division controls, also thanks to the work of Veroni’s QC specialists, the mortadella has reached Orlando to be exhibited and tasted at the International Dairy Deli Bakery Association (IDDBA) show, June 2-4 at the Orange County Convention Center. The company’s booth is #5125.
Veroni Salumi, a historical brand founded in Emilia-Romagna in 1925 and present in the U.S. since 2016, has specialized over the years in the production of giant mortadellas, which have been featured several times in the Guinness World Records book. It still holds the record for the world’s largest mortadella ever produced: 2,680 kg (5,909 pounds) in weight and 29 inches in diameter with a circumference of 7.55 feet.
“‘The bigger it is, the better it is’ is not just a motto, but a fact,” said Emanuela Bigi, marketing manager at Veroni Salumi. “Mortadellas with the largest diameter require a longer cooking process this helps to enhance their flavors.”
Even today, the secret, highly-guarded recipe for Veroni’s giant mortadellas is one of tradition: high-quality raw materials, processed with a know-how handed down from generation to generation within the Veroni family.
“We are thrilled to have been able to bring one of our giant mortadellas to the United States and that our flagship product has successfully passed all the necessary USDA controls that confirm its quality and safety,” Bigi said. “At the IDDBA Show in Orlando, the mortadella is displayed in a dedicated area to be cut and tasted by visitors to the fair.”
Slicing a giant mortadella is a job for experts. For this reason, a charcuterie specialist in cutting this mortadella has arrived directly from Italy.
At IDDBA 19, Veroni will present its traditional salumi products that are produced in Italy and imported into the U.S. The company also will present new specialties including the latest addition to its ready-to-go range, the Italian panini made with cured meats between pizza bread from Naples.
