Remove the outer casing from a whole, round mortadela of approximately 1 kg. With a knife, slash the surface of the mortadela forming diamonds, just like you would cut the fat from a Virginia ham. Place an entire clove in the middle of each diamond. Pierce the mortadela in the middle with a skewer. Grill it about 15 cm from the charcoal and let it grill for 30 to 40 minutes, frequently basting with the following sauce:
1/4 cup mustard
1/4 cup pineapple juice
two soup spoons of oregano
half teaspoon ground ginger
a pinch of salt
Remove the outer casing from a whole, round mortadela of approximately 1 kg. With a knife, slash the surface of the mortadela forming diamonds, just like you would cut the fat from a Virginia ham. Place an entire clove in the middle of each diamond. Pierce the mortadela in the middle with a skewer. Grill it about 15 cm from the charcoal and let it grill for 30 to 40 minutes, frequently basting with the following sauce:
1/4 cup mustard
1/4 cup pineapple juice
two soup spoons of oregano
half teaspoon ground ginger
a pinch of salt
Mix everything and simmer.
