History
The name Mortadella is still much in discussion day today, but it would appear to date back to the Roman Empire. According to many, it derives from “mortarium” (mortar), which would be the tool used to crush the pork, while other commentators would argue that the word Mortadella, come from “mortarum“, a sausage that is flavored with myrtle berries. Mortadella, was born probably in the first century, and its production is developed in an area between Emilia Romagna and Lazio.
Cardinal Girolamo Farnese, in 1661, issued a public announcement which regulated the production of Mortadella, which prevented the realization of this product with other meat other than pork. This provision would seem to be the first-ever, for the protection of a culinary specialty.
To date, the fundamental characteristics of the Mortadella of pork, are laid down by the Consorzio Mortadella, and then approved by the European Union. In Italy is produced also Mortadella with different meat, like donkey, but here, we talk about the Mortadella made with pork only.
Features
The characteristics of the Mortadella are: cooked cured meat made in a big cylindrical or oval shape, pink colored, with very intense and slightly spicy aroma. For the realization of this product, well known not only in Italy but in the world, it takes only three valuable cuts (meat and high-quality lard), finely shredded so as to be able to get a very fine paste. The unmistakable flavor of Mortadella, should be full and well balanced. When cutting the Mortadella, its surface should be smooth and live pink uniform. Each Mortadella, must issue a particular scent, that much also depends on the place of origin, and the traditions of the place.
Mortadella uses
The Mortadella, being a very versatile product, is used for many preparations in the kitchen. After having cut it into cubes, you can serve as a delicious appetizer on the table added to the croutons. It can be eaten as sliced in fresh bread, or use it to fill sandwiches, tramezzini, stuffed pizzas, toasts and many other recipes.
The Mortadella is present in many dishes of Emilia Romagna, especially in Bologna. In fact a mixture shredded of Mortadella, is the main ingredient for the famous tortellini filling. The Mortadella can have the addition some pistachios, which gives a slight sweet taste to the product, and pepper grains, to give a spicy taste. Being a meat, we recommend a moderate use, especially in people with fat problems in the blood.
