Wild Venison Mortadella

Don’t judge a book by its cover, or a sandwich ingredient by its looks

We don’t use nitrates in our mortadella because it’s not necessary, but it does mean our mortadella is not pink

The look of our Wild Venison Mortadella belies its succulence and delicious taste, but how to describe it? Satisfying and more-ish

Made with wild venison, sea salt, garlic, red wine, warm spices and and an internal garnish of whole juniper and green pepper berries

Put it in sandwiches with mozzarella, salad greens and an olive oily dressing, or on dark breads in an open sandwich with cream cheese and pickles, caper berries etc

Anthony Bourdain’s recipe for a Mortadella Roll (Hammond’s take)

Sour dough roll sliced and toasted on all four sides

good unsalted butter

crisped pancetta or bacon, hot

home-made mayonnaise

a little horseradish

a melty cheese, melted onto one side of the roll

some greenery, I like those little lettuces

our venison mortadella – cold. Trust me the warmth from the bacon and cheese is perfect to waken it from the slumber of the fridge

Made with 110g wild venison per 100g of product

Ingredients: Wild Venison, organic red wine, sea salt, juniper, green pepper, garlic, coriander, black pepper, anise, mace, caraway