Mondiola of Garfagnana, a big salami that for its size is also called Mortadella of Lunigiana, has a characteristic U-shape and is tied up with a laurel leaf in the middle. It is a rather thin pork salami produced in Valle del Serchio and in Garfagnana.
But you can also find it in the mountain areas next to the border with Liguria, where it is called Mortadella della Lunigiana. To produce mondiola, only pork meat is used: the thin part consists of the reddest and most consistent cuts, the fat one consists of the lard from the pig's jawl or bacon. Coarse ground mixture with salt, sugar, aromas, and spices which vary according to the area and the producer.
