The Cheesy Truth Behind Italian Mortadella

Mortadella is a type of Italian sausage or cold cut from Bologna, Italy. It is made from finely hashed or ground cured pork, with at least 15% small cubes of pork fat, and traditionally flavoured with peppercorns. The sausage is then cooked, cooled with cold water, and hung in a spacious oven. Mortadella is often served thinly sliced or cubed as an appetizer, or paired with cheese, added to charcuterie boards, layered onto sandwiches, or incorporated into stuffed pastas and meatballs. While mortadella is typically made with pork, there are variations made with beef, veal, turkey, or chicken.

Mortadella is made from 100% high-quality pork

Mortadella is a type of Italian cold cut sausage, or salume, that originated in Bologna, Italy. It is made from 100% high-quality pork, with a minimum of 15% small cubes of fat from the neck of the pig. This fat gives mortadella its distinctive white "polka dot" appearance and silky texture.

The process of making mortadella involves finely hashing or grinding the pork and mixing it with salt, spices, and cooked cubes of fat. This mixture is then stuffed into a casing and cooked, typically by steaming or hanging the casing in an oven. The result is a sausage with a smooth, emulsified texture and a rich, fatty flavour.

The name "mortadella" is believed to come from the Latin word "mortarium", meaning mortar, as the sausage was traditionally made by pounding the meat in a mortar and pestle. Another theory suggests the name comes from the Latin "farcimen myrtatum", a type of Roman sausage flavoured with myrtle berries, which were used as a spice before pepper became available in Europe.

Mortadella has a rich history, dating back to Roman times, and has become a popular delicacy worldwide. It is commonly served in thin slices or cubes as an appetizer or on a charcuterie board, and is also used in sandwiches, pasta dishes, and meatballs.

In summary, mortadella is a delicious and versatile Italian sausage made from 100% high-quality pork, with a unique production process that gives it a distinctive flavour, texture, and appearance. It has become a beloved delicacy around the world and is an essential component of many culinary creations.

It's cooked and cured

Mortadella is a cooked and cured sausage made from ground pork and seasoned with myrtle berries, salt, and pepper. It is said to have originated in Bologna, Italy and is considered a delicacy in the region. The process of making mortadella involves mixing finely ground pork with spices and then adding cubes of fat from the pig's throat. The mixture is then filled into a casing and cooked slowly in an oven for several hours. The addition of fat gives mortadella its signature marbled or "polka dot" appearance when sliced.

The cooking process for mortadella involves slow cooking the sausage in an oven for several hours, depending on its weight. The sausage is cooked until it reaches an internal temperature of around 70 degrees F or 160 degrees F. This ensures that the inside of the sausage is safe to consume and helps to develop its characteristic aroma and texture.

After cooking, the mortadella is cooled down with cold water, which allows the meat to reach the perfect blend and texture. This entire process, from preparation to cooking and cooling, can take up to 24 hours or more for larger sausages.

Mortadella is typically cooked in an oven, but some manufacturers use alternative methods such as sous vide to ensure more precise temperature control. The sous vide method involves immersing the sausages in a water bath maintained at a specific temperature for several hours. This technique guarantees that the mortadella reaches the desired internal temperature without the risk of overcooking.

The cooking and curing process for mortadella is crucial in developing its unique characteristics. The slow cooking and curing process not only ensures food safety but also enhances the flavour, texture, and aroma of this Italian delicacy. The combination of cooking and curing techniques sets mortadella apart from other types of sausages and contributes to its reputation as a high-quality, flavorful meat product.

It's seasoned with myrtle berries, salt and pepper

The flavouring of mortadella is a key part of its identity. The sausage is seasoned with myrtle berries, salt and pepper, and sometimes pistachios, olives or truffles, depending on the maker's preference.

Myrtle berries, also known as myrt, were a key ingredient in sausage-making in ancient Italy, and are thought to be the reason for the name 'mortadella'. The word mortadella may come from the Latin 'myrtatum', or 'murtatum', meaning myrtle sausage. Myrtle was a popular spice before pepper became available in European markets.

The myrtle berry is the fruit of a flowering plant, a shrub that can grow to over 15 feet tall, with large, fragrant leaves. It is common in Southern Europe, especially the Mediterranean region. The berries are round and filled with several seeds. The leaves and twigs are also used in traditional Italian cooking, and on the island of Sardinia, they are made into a liqueur called mirto.

The myrtle berry has a similar taste to allspice, which is sometimes called myrtle pepper due to the strong similarities. If you are looking to replicate the taste of myrtle, you can add a hint of juniper berries to your allspice. However, as only a small amount of myrtle is used in mortadella, it is unlikely that anyone would notice if you substituted allspice.

It's studded with small cubes of pork fat

Mortadella is a cooked cured sausage made from finely ground pork meat. It is typically seasoned with myrtle berries, salt, and pepper, and contains at least 15% small cubes of pork fat, usually from the pig's neck. This added fat gives mortadella its signature marbled or "polka dot" appearance when sliced.

The process of making mortadella involves finely mincing or grinding high-quality pork meat and adding cooked cubes of fat. The mixture is then filled into a giant casing and slowly cooked for several hours. After cooking, the mortadella is cooled down with cold water, which helps the meat reach the perfect blend and texture.

The addition of small cubes of pork fat is a defining characteristic of true mortadella. This extra fat content not only enhances the flavour but also contributes to the unique appearance and texture of the sausage. The fat cubes are evenly and firmly embedded into the product, ensuring that the meat and fat remain integrated when sliced.

Mortadella's high fat content sets it apart from other similar sausages, such as American bologna, which omits the added fat. This distinction also contributes to mortadella's richer flavour and silkier texture compared to bologna.

The fat used in mortadella is typically throat fat or fat from the pig's neck, specifically the hard fat from this area. This type of fat is considered a high-quality ingredient and adds to the overall flavour and mouthfeel of the sausage.

In summary, the small cubes of pork fat in Italian mortadella are an essential component that not only enhance the flavour but also contribute to the unique appearance, texture, and overall quality of this beloved Italian delicacy.

It's best served thinly sliced or cubed

Mortadella is best served thinly sliced or cubed. This is a delicate sausage with a silky mouthfeel and a hearty texture, so it's best to showcase it in a way that highlights its unique characteristics.

In Italy, it is common to see mortadella served as an appetizer in thick cubes or thin slices. It is also delicious as part of a charcuterie board, where it can be accompanied by other meats, cheeses, fruits, bread, and condiments like mustard.

Mortadella is a versatile product that can be enjoyed in many ways. It is a welcome addition to sandwiches, whether served cold or in a hot panini, and it can be blended to make a spread. It also works well in pasta dishes, stuffed into ravioli or tortellini, or mixed with eggs and vegetables to make a frittata.

When served thinly sliced, mortadella has a characteristic bite and a smooth texture. It can be wrapped around breadsticks or laid on tender, sweeter white breads such as pizza bianca, focaccia, sweet baguette, or milk bread. It can also be paired with mild, soft-ripened cheeses such as Teleme, Danish Havarti, fresh goat cheese, or Mozzarella di bufala.

When served cubed, mortadella can be skewered with pickled onions, mixed with warm olives and citrus, or added to a charcuterie board. It can also be fried, creating a crispy texture that contrasts with its usual silky mouthfeel.

Whether sliced or cubed, mortadella is a delicious and versatile ingredient that can be enjoyed in a variety of dishes.

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