Creamy mortadella made with heritage pasture raised pork, black pepper, nutmeg, mace, and coriander, with dash of California pistachios. It's natural cased and then steamed for 4 hours in Journeyman's large oven.
Pete made his first mortadella in his apprenticeship with the Marini family out of Florence. Italian mortadella is silkier than most American mortadella because of a gentler mixing of the meat. Journeyman's mortadella is crafted in the Italian way, making it far creamier and light as air.
ABOUT THE PRODUCER
Journeyman Meat Co.
Journeyman Meat Co. marries old-world charcuterie techniques with the bounty of Sonoma agriculture, at the only USDA-certified cured meat facility in wine country.
In a world where time is an increasingly rare and precious resource, time remains a vital ingredient in Journeyman’s exquisite small batch charcuterie and salumi. All Journeyman products are cut, cured, and crafted by hand.
Our butchery processes orders within two business days. You will receive an email when your order is out for delivery.
Pickup is every Friday from 2-4 PM. You will receive an email when your order is ready to pick up. Please have this email with you to receive your product.