Casoncelli with Mediterranean Herb Whipped Butter and Piave Stravecchio

Used in the filling mortadella was originally made from grinding pork meat into a paste with a mortar and pestle which gives it its name. From the region of Bologna, Italy this Italian sausage utilizes the hard fat from the neck of the pig and myrtle berries, which were commonly available in the region prior to black pepper corns

4 Servings
Casoncelli with Mediterranean Herb Whipped Butter and Piave Stravecchio