MORTADELLA DI BOLOGNA
The Product
Mortadella di Bologna is a famous, large Italian cooked sausage from Bologna, made from finely ground, heat-cured pork mixed with cubes of pork fat (especially from the neck) and seasoned with spices like black pepper, myrtle berries, and often pistachios, creating a soft, pink, delicate-flavored delicacy, distinct from its American counterpart, bologna
Origin & Terroir
It's a Protected Geographical Indication (PGI) product, meaning true Mortadella Bologna must follow strict traditional methods from the Emilia-Romagna region.
How to Enjoy
Slice thick (3-4mm) for sandwiches or cube for antipasti. Essential in a classic Italian mortadella sandwich with fresh focaccia. Pairs with light Italian whites like Trebbiano or a cold Lambrusco.
Did You Know?
Mortadella dates back to Roman times and is named after the mortar used to grind the meat. True Bologna mortadella must contain at least 15% visible fat cubes. It's the ancestor of American bologna.