Mortadella

Mortadella

File:File:Mortadella.jpg
A slice of Mortadella
Alternative names
Type
Course	Appetizer
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, pistachios, black pepper
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Mortadella, a traditional Italian cold cut.

Mortadella is a large Italian sausage or cold cut made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat (primarily the hard fat from the neck of the pig). It is flavored with spices, including whole or ground black pepper, myrtle berries, and pistachios or olives. Mortadella originated in the Italian city of Bologna, the capital of Emilia-Romagna region, hence its alternative name Bologna sausage in some parts of the world.

History

The name Mortadella comes from the Latin words mortarium (meaning a mortar or crushed) and myrtatum (meaning flavored with myrtle), indicating the method and flavorings originally used in making this sausage. Its production can be traced back to at least the 14th century, and it was a product of the affluent due to its rich content and elaborate preparation.

Production

The production of Mortadella in Bologna is highly regulated to maintain its quality and authenticity. The process involves grinding or mincing high-quality pork to a paste, mixing it with small cubes of pork fat, and then seasoning it with salt, pepper, and other spices. The mixture is then stuffed into a casing and cooked in a water bath or oven until it has a smooth texture and distinctive flavor.

Varieties

While the traditional Mortadella is made with pork, variations now include turkey Mortadella, beef Mortadella, and others, catering to different dietary restrictions and preferences. The addition of pistachios or olives is also a variation from the traditional recipe.

Culinary Uses

Mortadella can be served in various ways, including sliced thin and eaten as part of an antipasto platter, used as a filling in sandwiches, or incorporated into other dishes. It is particularly famous for its role in the classic Italian sandwich, the Muffuletta.

Cultural Significance

Mortadella has a significant cultural importance in Italy, especially in Bologna, where it is considered a symbol of the city's culinary heritage. It is celebrated annually at the Mortadella Bò, a festival dedicated to the sausage, featuring tastings, workshops, and cultural events.

See Also

• Salami
• Prosciutto
• Italian cuisine