Zola Predosa, Italy

The largest producer of Mortadella Bologna IGP in Italy, based in Zola Predosa just outside Bologna. Felsineo started in 1947 as a small family salumificio and now runs one of the country's biggest mortadella operations, though the product still has to follow the strict IGP rulebook: pork from specific cuts, lardelli cubes of fat, whole peppercorns, pistachio optional, slow cooking in hot-air chambers for hours until the center hits 75°C. Their premium line, La Blu, is what most Bolognesi reach for in a proper salumeria. Felsineo also runs tours of its Zola Predosa plant for visitors who want to see a 200-kilo mortadella come out of the oven.