• Veroni says it’s bringing the largest mortadella ever seen in the U.S. to the New York City Wine & Food Festival, taking place October 13-16.
  • Buddy “The Cake Boss” Valastro will also show off his Ultimate Pizza at the international event on Saturday, October 15.

Related: Using Italian cured meats to make better artisan pizzas

Could you eat a mountain of mortadella? How about 661 pounds of it? Veroni, an Italian charcuterie brand, is showing off what it says is the largest mortadella ever seen in the U.S. at this week’s New York City Wine & Food Festival, taking place through October 16 in the Big Apple.

Hailed as the “queen of Italian charcuterie,” the giant mortadella stretches nearly 6 ½ feet and 18 inches in diameter, and festival-goers will get a chance to taste it for themselves, according to a press release from Veroni.

This year’s festival is expected to draw more than 50,000 visitors. It features renowned chefs from around the world and many of New York’s finest eateries. As part of the event, celebrity chef Buddy Valastro, the star of “Cake Boss,” will present his Ultimate Pizza at Fornino from 2-4 p.m. on Saturday, October 15.

Buddy Valastro’s Ultimate Pizza

According to Veroni, a platinum sponsor of the festival, the company’s mortadella is enjoyed in different ways in different regions of Italy. In Emilia-Romagna, it’s often paired with gnocco fritto, a square-shaped fried bread usually served with a glass of local red wine like Lambrusco. It’s also delicious inside a rosetta, the iconic Roman bread that’s crunchy and crumbly on the outside with an empty interior.

“A protagonist of Italian aperitivo, mortadella reveals all its taste cut into cubes, paired with a glass of Prosecco—a very delicious pairing,” according to Veroni.

“Mortadella has a great potential in the U.S. as it can offer a real Italian culinary experience,” said Veroni USA President Marco Veroni. “With its deep connection to our territory and the long tradition, mortadella is one of the Italian excellences that enhance the cult of Italian taste.”

Veroni’s extra-large version of mortadella is “produced with the highest-quality meat—shoulder for the pink part and bacon for the white—cooked slowly for more than 36 hours to maximize its flavor,” according to the press release. “Mortadella is definitely the protagonist of exclusive charcuterie boards, paired with aged cheese like Parmigiano Reggiano, a fig or citrus jam, and dried and fresh fruits and vegetables if you like.”

Veroni charcuterie is locally sliced and packaged in compliance with U.S. food and safety requirements at the Logan, New Jersey, facility.

Slicing the giant mortadella requires some expertise, so a specialist will arrive directly from Italy for the festival. During the event, Veroni will also host two dinners with prestigious chefs at the exclusive club, CORE, known for its international clientele. The dinners will be cooked by chefs such as Michele Brogioni, Eric Canino, François Payard, Dario Cecchini and Stefano Secchi.

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