Mortadella is a cold cut meat with origins in Bologna, Italy. Mortadella is made from cuts of pork not used in the preparation of other sausages and mixed with what is designated as high quality fat,normally from the throat region of the pig.http://www.lifeinitaly.com/food/Mortadella.asp Salt, peppercorns, coriander, anise seed, pistachios, and wine are also added into the mixture as it is ground together. Beef or pork casings are used to hold and mold the mixture as it is cooked.http://www.lifeinitaly.com/food/Mortadella.asp
Once cooked and cooled, this prepared mortatdella yields a cold cut meat that has a seven to three pork to fat ratio. Upon slicing, the meat is firm with ladrons, fat squares, visibly embedded within the meat slice.http://www.lifeinitaly.com/food/Mortadella.asp
Mortadella Nutritional Value and Serving Suggestions
Even though mortadella has a visible presence of fat, most of it is comprised of unsaturated fats.http://www.lifeinitaly.com/food/Mortadella.asp This results in a total fat and cholesterol content in mortadella that is comparable to that of chicken. Mortadella is also a good source of protein.
Authentic mortadella, known as Moratdella di Bologna, has protection extended upon it from its Protected Geographical Indication (PGI). This ensures that it contains no fillers, artificial colors, flavors or chemical preservatives.http://www.lifeinitaly.com/food/Mortadella.asp
Mortadella is sliced thin and eaten as is. It is served in sandwiches or either as an antipasto or as a meat course after pasta in a typical Italian meal.
Moratdella can also be used as a base ingredient for Italian omlettes, such as the fritatta. It can also be used as an ingredient in stuffing for tortellini.http://www.lifeinitaly.com/food/Mortadella.asp
In whatever presentation it is eaten, a good beverage accompaniment for mortadella is a light and fruity red wine.
Mortadella as a Pizza Topping
In this video, one can see the diverse uses for mortadella. In this case, a recipe for a pizza with an artichoke and mortadella topping is presented. Mortaedella, with its embedded squares of fat, lends itself nicely to pizza topping applications, as well as stuffings and broiled sandwiches.
References
Fast Facts
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Ethinc Origin
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Date Originated
Dates back to the 14th Century
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Fact:
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Nickname in Italian is "la grassa" which means "the fat"
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Usually Served As
Appetizer or primary ingredient
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Usually Served With
fruity red wine
