A mild smoked sausage from Bologna, Italy, the city that brought us " bologna" sausage. Made from finely ground beef, pork, cubes of pork fat, and seasonings. Mortadella often has Pistachio nuts or Whole Peppercorns added.[back to the top
Mortadella, a type of salumi, is a finely hashed/ground heat-cured pork sausage which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is delicately flavored with spices (including black pepper, whole corns or ground, myrtle berries, nutmeg and coriander) and typically pieces of pistachio nuts. Traditionally the pork filling was ground to a paste using a large mortar (mortaio) and pestle.