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Preparation > Mortadella di Bologna

Keep meats and equipment well chilled;
Grind the meats twice;
Mix all the seasonings, meat, and ground fat and spices (except the pistachios and peppercorns);
Emulsify the ground meat and fat in a food processor along with the chilled wine;
If necessary, add crushed ice little by little to control the emulsification temperature;
Blanch the cubed fat for a few seconds;
Mix the emulsified meat, pistachios, peppercorns, and the scalded and cooled cubed fat;
Stuff into wide-diameter casings;
Cook in water at 80°C until the internal temperature reaches 67°C;
Cool and store in a refrigerated place.