Mortadella

Mortadella

Mortadella has a typical cylindrical shape. Typical are the appearance and the colour of the slice as well, a uniform pink due to finely minced meat studded with well-defined white cubes, the so-called “lardelli” (first quality fat). The scent is unmistakable, slightly spicy, while the taste is full and well balanced, thanks to the presence of the lardelli which sweeten the flavour of the meat. Italian mortadella has a centuries-old history and is produced using techniques unique in the world. In particular, the Mortadella Bologna is marked by the European PGI mark.

How to make mortadella

The production technique of mortadella is absolutely unique in the world: the starting point are carefully selected meats (in the case of Mortadella Bologna PGI treated according to a European production disciplinary) which are chopped and reduced to a creamy emulsion through three different steps in special mincer machines. The fat cubes, obtained mainly from the throat fat – the most valuable are then prepared and combined with the lean meat emulsion. The mixture obtained is bagged to the desired extent (there are mortadellas of all sizes: from 500 grams to 100 kg) and cooked. This is the most delicate phase, as it is giving the mortadella all its characteristic aroma and softness; the procedure involves the use of special dry air stoves, with cooking times ranging from a few hours to a whole day, depending on the size. This is followed by a cold water shower and a period of rest in a cooling cell. Afterwards the mortadella is ready for consumption.