mortadella

Mortadella is a large Italian sausage or luncheon meat produced from finely ground pork meat emulsified with small cubes of pork fat. The mixture is seasoned with salt and a blend of spices such as white pepper, coriander, and nutmeg, then cooked by steaming or baking. The finished product has a smooth, pale pink interior, speckled with white fat cubes that are distributed evenly.

Originating in Bologna in the Emilia-Romagna region of Italy, mortadella has a long tradition dating to at least the 14th century. The name is thought to derive from mortarium, the mortar used to grind meat in traditional production. Today it is produced in many regions of Italy and exported worldwide.

Variants include mortadella with pistachios (mortadella al pistacchio), where chopped pistachios are embedded; other versions may include olives or pepper grains. Some products bearing regional or national quality designations are produced under protected designation schemes in Italy and the European Union.

Mortadella is typically served in very thin slices as part of antipasti, in sandwiches, or on a cold-cut platter. It is commonly paired with bread, cheese, or olives and is a staple in Italian deli selections as well as in international charcuterie.