Mortadella is a large round smooth textured Italian sausage made of finely ground pork or pork and beef, mixed with pieces of pork fat and seasoned with salt, garlic, pepper and several other spices (that may include cinnamon, cardamom, pistachio etc). It’s sometimes studded with pistachio and green olives. The diameter may be up to 45cm (18 inches).
Authentic mortadella is originally from Bologna, Italy and is made from pure pork. Cheaper varieties may contain beef, pig’s head, soya flour, tripe and artificial food colouring. Please check the ingredients list of the product you buy.
The sausage is encased and cooked, unlike the raw-cured and air dried salami. It’s more moist, rather bland in taste and of less superior quality compared to salami.
How is Mortadella Eaten?
Mortadella is usually thinly sliced and served cold.
It’s a perfect companion to sandwiches, anti-pasto boards (assorted cold meats) and pizzas.
It can be sliced and stirred into risotto or pasta sauces at the end of cooking.
It can also be finely chopped to make stuffing for poultry.