Mortadella (Girolamo) - 3.5kg apx

Mortadella (Girolamo)

This free-range Mortadella is made using premium Australian pork neck, cheek, and hand-cut fat, ensuring a fine, smooth texture with rich, well-balanced flavour. Lightly seasoned with garlic and black pepper, it is then slow-smoked overnight over wood chips, giving it a subtle smokiness that enhances its depth.

Perfect for sandwiches, pizzas, and charcuterie boards, this traditional Italian-style Mortadella is versatile and flavourful, offering a classic deli experience with every slice.

Tasting Notes

• Flavour: Mild and savoury with a hint of garlic, black pepper, and delicate smokiness
• Texture: Fine and smooth, with a perfect balance of lean pork and silky hand-cut fat
• Aroma: Subtle wood smoke with gentle spice notes

Serving Suggestions

• Slice thinly and serve on charcuterie boards with pickles, mustard, and Senga Mostarda
• Layer into sandwiches, focaccia, or ciabatta for a classic Italian-style deli experience
• Dice and mix into pasta dishes or creamy sauces
• Use as a pizza topping, complementing burrata, olives, or artichokes
• Pair with fresh ricotta, figs, or a drizzle of aged balsamic vinegar
• Enjoy with Senga Mostarda di Frutta for a sweet and tangy contrast

About the Producer

Girolamo is Fino’s in-house brand for locally made and imported foods with an Italian heritage. The name "Girolamo" pays homage to Father Girolamo “Jerome” Davadi, born in 1845 in Le Marche, Italy, who immigrated to Australia and became the first Italian Catholic priest in the rural town of Stanthorpe, Queensland. Father Davadi played a pivotal role in fostering grape cultivation, winemaking, and Italian culinary traditions in the region. His efforts helped establish the vibrant Italian culture that continues to thrive in Stanthorpe today.

For many years, Fino has proudly sponsored the Home-Made Salami and Olive Competition at the Stanthorpe Show—one of the longest-running events of its kind in Australia. This competition celebrates the region’s strong Italian community and its enduring culinary traditions.