• Line a rectangular loaf-type mold with wet and squeezed baking paper.
• Cover the bottom and edges with slices of mortadella so that they stick out of the mold.
• Lay the first layer of veal slices on the bottom covered by mortadella.
• In a dish, beat two eggs with a pinch of salt and pour them over the rump, then sprinkle with Parmesan, top with another layer of veal, and press gently with your fingers.
• Cover the veal with a thin layer of mortadella Bologna.
• Now add another layer of rump, then two more eggs beaten with salt, more Parmesan, and a layer of veal. Again, press down gently with your fingers, and add mortadella before starting again with veal-eggs-Parmigiano. Continue until you end the ingredients.
• The last layer should be veal.
• Fold the surplus of mortadella on the last layer of veal. Then, seal the mold with aluminum foil.
• Place the mold in a pan large enough to hold it comfortably and fill it with hot water reaching almost to the edge of the mold.
• Place it on a small stove and cooking a bain-marie and low flame for about 3 1/2 hours. When needed, add hot water that has to be close to the edge of the mold during all the cooking.
• When the cooking ends, remove the mold from the water bath and the aluminum foil and let it cool to room temperature. Keep the larger pan on hand.
• Cover the pan where you placed the mold of the rifreddo during baking with aluminum foil. When the rifreddo is warm, turn it upside-down, still covered with the baking paper from the baking, in the larger pan.
• Gently press down on the rifreddo several times with your fingers. It has to lose cooking water without losing its shape.
• If you can, place a weight on the rifreddo for a few hours. Then cover it and let it rest overnight in the refrigerator before cutting it into thin slices.
• You can serve it cold or warm to your liking. Cold with mayonnaise and coleslaw; warm with sides of peas, cabbage, or artichokes.
• Warm the sliced rifreddo by covering the baking dish with aluminum foil.
• You can store in the refrigerator for two days and in the freezer for 10.

Food tip

• The eggs should always have to bebetween two layers of veal, and they never directly touch the Bologna.