Overview
Mortadella is a cooked cured meat that hails from the city of Bologna, where it proudly holds Protected Geographical Indication (PGI) status.
It’s made from finely minced pork, combined with small cubes of pork jowl fat.
Its signature cylindrical shape varies in size, and it’s renowned for its aromatic, spiced fragrance.
The meat is seasoned with a blend of spices, including pepper, and often studded with pistachios.
The Mortadella of Bologna isn’t just produced in the city itself but across seven regions: Emilia Romagna, Lazio, Lombardy, Marche, Piedmont, Tuscany, and Veneto, as well as the province of Trento.
Varieties of Mortadella
The traditional version is made exclusively from pork, but there are also mortadellas crafted using other types of meat.
You can easily check this on the label.
The letter S indicates pure pork mortadella, B means a mix of pork and beef, O stands for lamb, and C denotes horse meat.
Using Mortadella in the Kitchen
Mortadella is incredibly versatile: it’s wonderful simply sliced in sandwiches or on focaccia, and it’s often used to enhance the flavour of other meats or to elevate straightforward dishes like chicken or veal cutlets.
Other tasty recipes featuring this delicious cured meat include omelettes, savoury pies, and meatballs.
It’s also a popular choice for aperitifs, served diced, sliced, or whipped into a smooth mousse.
As mortadella isn’t traditionally Sicilian, it tends to appear in more contemporary dishes rather than classic island fare.
On our blog, you’ll find recipes like the flavourful baked terrine of cured meats and cheeses and the rustic Sicilian pizza that showcase mortadella beautifully.
Buying Tips
To ensure you’re getting a wholesome and flavoursome product, look for mortadella bearing the PGI mark, which guarantees its origin and traditional production methods.
Storage
Mortadella should be kept in the fridge, ideally wrapped in cling film to preserve its freshness.