What Is Mortadella?

Mortadella is a firm, pink Italian sausage that is heavily seasoned and studded with cubes of fat, called lardons. It is the predecessor of the popular American lunch meat, bologna. Mortadella varies tremendously depending on where it is made; the American and Italian versions, in particular, are very different. Genuine Italian mortadella is considered a delicacy, but it cannot be imported into the United States due to USDA regulations.

Features

Mortadella superficially resembles fatty bologna, but the genuine sausage is very unlike bologna in taste and texture. It is prized for its spicy flavor and melt-in-your-mouth texture. Mortadella is made from finely ground pork, salt, anise, pistachios, peppercorns, coriander and wine. Typically, it is served cold in very thin slices, but it is sometimes used as an ingredient in cooked dishes, such as stuffing for tortellini or ravioli.

History

Mortadella originates in the Italian town of Bologna, where it is sometimes called "la grassa"--a nickname meaning "the fat." It has been made for at least 500 years, although there is some evidence that it may date back to Roman times. A similar sausage prized by the Romans was made using a mortar and pestle and included myrtle berries. The name "mortadella" comes from Latin words meaning "myrtle" and "mortar," so this Roman sausage may well have been mortadella's predecessor.

Geography

Mortadella made in Italy is quite different from American-made mortadella. The American version closely resembles bologna, although it sometimes contains token amounts of pistachios and peppercorns. Both versions include lardons, but only Italian mortadella is seasoned with anise, coriander and wine. Unlike Italian mortadella, American mortadella is sliced thickly, like bologna, and often served on sandwiches.

Considerations

Mortadella is nutritionally comparable to bologna made with pork. While it is relatively high in protein and low in carbohydrates, it does contain considerable sodium, saturated fat and cholesterol. A typical 2-oz. serving of mortadella has 170 calories and 14 g of fat, 5 g of which is saturated. It also contains 560 mg of sodium and 30 mg of cholesterol. While an occasional serving of mortadella is unlikely to cause health problems, it is a delicacy that should be enjoyed in moderation.

Types

The classic Italian mortadella is Mortadella di Bologna, although other types are available. Mortadella di Amatrice is a closely related sausage that hails from the town of Amatrice. This version of mortadella is sweet and spicy; its unique seasoning blend includes cinnamon and cloves. Unlike typical mortadella, it is aged and smoked and resembles salami in texture and firmness.

Resources

• Mortadella: Bologna's Bologna
• Mortadella--Don't call it "Baloney"
• Mortadella Nutrition Information