Mortadella Bologna is a traditional sausage made from pork, cubes of fat called lardelli, and selected spices. Closely related to the pig farming tradition of the Emilia-Romagna region, the origins of mortadella can be traced back to the ancient Bologna, namely the Etruscan city of Felsina and the surrounding areas rich in oak forests which provided tasty acorns and tubers for the numerous local swine, both wild and domesticated.
As suggested by its full name, the bountiful city of Bologna, nicknamed La Grassa (meaning the fat one), is the home of this famous sausage, although its production takes place throughout central-northern parts of Italy (the regions of Emilia-Romagna, Piedmont, Lombardy, Veneto, Trento, Marche, Lazio, and Tuscany).
It is made from pork that is first ground and then mashed into a paste, using a large mortar (mortaio), hence the name mortadella. Alternatively, some written sources say that the name comes from an old Roman word for myrtle, which was used for seasoning instead of pepper. Read more
In addition to meat, mortadella is traditionally studded with lardelli, cubes of fat coming from the pig's throat, and finally spiced with grain and/or ground pepper. Mortadella must be cooked for several hours at a low temperature with low humidity.
If stored well, it can be kept for up to eight months. To bring out its rich flavor, mortadella Bologna is best served at room temperature, either thinly sliced or cut into cubes.
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