mortadela

Mortadella is a large Italian cured sausage or deli meat made from finely ground pork fat and lean meat emulsified into a smooth paste. It is typically pale pink and speckled with white cubes of pork fat distributed throughout. The classic version is seasoned with salt, pepper, coriander, nutmeg, garlic, and sometimes myrtle; regional variants may include pistachios, olives, or peppercorns. It is cooked by heating rather than fermented.

Origin and production

Mortadella originated in Bologna, in the Emilia-Romagna region, with a long tradition in Italian charcuterie. The name is thought to derive from a mortar used to grind the meat, though the exact etymology is unclear. The product became a symbol of Bologna’s culinary heritage. In production, the meat and fat are finely ground and emulsified, seasoned, and stuffed into a large cylindrical mold. After cooking by steam or heat, it is cooled and sliced for consumption. It is sold ready to eat and kept refrigerated.

Protected status and varieties

The most famous form is Mortadella di Bologna, which has Protected Geographical Indication (IGP/PGI) status in the European Union. Various Italian regions produce similar mortadellas, including pistachio-flavored versions such as mortadella al pistacchio.

Nutrition and serving

Mortadella is high in fat and sodium relative to lean meats. It is commonly served in thin slices on bread or antipasti platters, used in sandwiches, or included as an ingredient in salads and pasta dishes.

See also

Bologna; Italian deli meats; salumi.