Mortadella fatta in casa

Hi everyone, today I'm making artisanal mortadella. I should point out that I don't use preservatives, so once cut, the slice tends to darken after a short time, but it doesn't lose flavor or quality. Here are the quantities for two mortadellas of about 2,500g. Ingredients: 2,500g pork leg, preferably lean (I used the underside of the rump) 2,500g fresh pancetta (not cured) 600g lard, for dicing (I used pancetta fat, but lard is better) 90g fine salt 10g ground black pepper 15g garlic powder 10g sugar Stuff and cook at 80°C until the core reaches 70°C Cool immediately after cooking, refrigerate at 4°C for at least 2 days. If you'd like to support the channel with a small donation: https://www.paypal.com/paypalme/david... 8&unptid=4202ae96-b483-11ec-9c39-3cfdfee2fbd9&calc=ad5662bf76a21&unp_tpcid=ppme-social-user-profile-crea ted&page=main%3Aemail%3ART000269&pgrp=main%3Aemail&e=cl&mchn=em&s=ci&mail=sys&appVersion=1.82.0&xt=104038 I am T-shirts and much more are ready: https://www.moteefe.com/store/fantina... On this page you'll find all the products I use for my video recipes: www.amazon.it/shop/davidefantinati For info or collaborations: [email protected] Instagram:   / fantinatidavide   Facebook:   / fantinati.davide   I do live streams on Twitch; the link will take you directly to my channel. SUBSCRIBE and you'll receive notifications when I go live. I look forward to seeing you.   / davidefantinati   MY HOBBY CHANNEL: PS SUBSCRIBE    / @legodavidefantinati