Mortadella
| [[File:|frameless|alt=]] | |
| Sliced mortadella | |
| Alternative names | |
| Type | Sausage |
| Course | Appetizer, Main course |
| Place of origin | Italy |
| Region or state | Bologna |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | Cold |
| Main ingredients | Pork |
| Ingredients generally used | Spices, Pistachios |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Mortadella is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is a product of Bologna, Italy, and is one of the most popular cured meats in the country.
History[edit | edit source]
The origins of mortadella can be traced back to the Roman Empire, where a similar type of sausage was made. The name "mortadella" is believed to derive from the Latin word "mortarium," which means mortar, a tool used to pound the meat and spices together.
Ingredients[edit | edit source]
Mortadella is primarily made from pork, although variations may include other meats. The meat is finely ground and mixed with small cubes of pork fat. Spices such as black pepper, myrtle berries, and pistachios are often added to enhance the flavor.
Production[edit | edit source]
The production of mortadella involves a meticulous process of grinding the meat and fat, mixing it with spices, and then stuffing it into a casing. The sausage is then cooked slowly at a low temperature to ensure even cooking and to develop its characteristic flavor.
Nutritional Information[edit | edit source]
Mortadella is high in protein and fat, providing a rich source of energy. However, it is also high in sodium and should be consumed in moderation as part of a balanced diet.
Culinary Uses[edit | edit source]
Mortadella is commonly used in sandwiches, antipasto platters, and as a topping for pizza. It can also be diced and added to pasta dishes or salads for added flavor.
Variations[edit | edit source]
While traditional mortadella is made with pork, there are variations that include other meats such as beef or chicken. Some versions may also include additional ingredients like truffles or olives.
See Also[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
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