Mortadella: Italian cuisine

Mortadella: Italian cuisine




The Italian word mormadella is also a name for hot dogs. This food is a type of sausage popular in the Italian cuisine made from ground pork . And sometimes beef and a whole slew of spices including fennel seed and black pepper.

Mortadella is very popular in Spain and Portugal, where a variety with pepper and olives consumed, especially in sandwiches. In eastern Spain, the standard mortadella is often referred to as mortadela italiana (Italian mortadella), to differentiate it from a local variant named catalana. (Source: en.wikipedia.org)



Mortadella has a meaty flavor but isn’t fatty, making it the perfect meal for the healthy person. It isn’t a common name for a cheese but is a meat product made from a mixture of pork, beef. And lamb that’s smoked using sawdust. It’s not a sausage and it isn’t a ham.

Mortadella is an emulsified sausage with origins in Bologna, Italy. It's composed of cured porkie with least 15% pork fat cubes, whole or chopped pistachios, and spiced with black pepper and myrtle berries. The extra fat content gives mortadella its signature white "polka dot" look. (Source: www.thespruceeats.com)


Mortadella is typically made from pork, but it is often prepared with other meats. Like most cold cuts, it is typically cut into thin hunks and is packed tightly into a round cylinder. While it is also commonly found in the form of a spread in sandwiches. It is is most often enjoyed sliced into thin slices and is served on a slice of bread or as an appetizer.


Mortadella originates from the town of Bologna, Italy. The American version, bologna (or baloney), is named after this location. While this style of processed meat has been around for years. The term baloney to refer to nonsense sprang into popularity in the 1930’s. After it was used in campaign speeches by Alfred E. Smith, New York mayor and presidential hopeful. (Source: onthegas.org)



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