Mortadella Bolognese
Mortadella is a large Italian sausage.
Luncheon meat is 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).
It is traditionally flavored with black pepper grains.
Modern versions can also contain pistachios or, more rarely, myrtle berries.
The best-known version of mortadella is Mortadella Bologna PGI
Other varieties are found across Italy, including some made of other meats.
The origin of the name mortadella is debated.
Mortadella is a large Italian sausage that originated in the city of Bologna. It is made from ground pork, typically the less expensive cuts like shoulder and belly, that is blended with cubes of pork fat and various spices, such as black pepper, coriander, and myrtle berries. The mixture is then stuffed into a casing and cooked, usually by boiling or steaming.
Mortadella is known for its smooth and creamy texture and its distinct flavor, which is often described as slightly sweet and delicately spiced. It is a popular ingredient in Italian cuisine and is often sliced thin and served as a cold cut, often on sandwiches or antipasti platters.
In some regions of Italy, particularly in Bologna, mortadella is considered a delicacy and is made with high-quality ingredients, such as wild boar meat and truffles. However, there are many variations of mortadella that are made using different types of meat and spices, and some versions may include other ingredients, such as pistachios or olives.
