Production techniques: Mortadella's production technique is special and unique worldwide. It begins with specially selected pork meat, which is treated in compliance with European specifications for Mortadella Bologna IGP (Protected Origin Designation). This product meets the following essential requisites: - the exclusive use of pork meats produced in a well-defined, circumscribed geographical basin (Emilia-Romagna, Piedmont, Lombardy, Veneto, Trento, Tuscany, The Marches and Latium); - the total absence of polyphosphates and caseinates in the mixture; - manually boned meats; - the presence of at least 15% strips of bacon in the mixture; - 70??C core cooking temperature. Cooking is the most delicate phase, which gives mortadella its typical fragrance and softness. The procedure involves the use of special dry air ovens and cooking times can vary from a few hours to the entire day depending on the product's dimensions. There follows a cold water shower and rest in the cooling cell, which enables the product "stabilization". This recipe creates Mortadella Bologna IGP "4 Castelli" Montorsi with its delicate, savoury flavour, characterized by the typical spicy fragrance, the even bright pink flesh and delicious velvety texture.