A large, silky Bologna pork sausage studded with cubes of fat and whole peppercorns. Bologna regulated it by a decree of Cardinal Farnese in 1661, among the first product specifications of its kind, and it holds PGI status today.
The emulsion needs industrial cutters running cold, and cooking a sausage the size of a mortadella through to a safe core temperature without splitting the emulsion takes a controlled oven running for a day — it is a factory process, not a kitchen one.
What goes into it
- lean pork, emulsified
- cubes of pork neck fat
- salt and curing salt
- whole black peppercorns
- myrtle berries and pistachio, in some versions
How it is made
Lean pork is ground repeatedly and worked into a fine emulsion, kept cold throughout so the fat does not break out of suspension. Cubes of firm neck fat and whole peppercorns are folded in, the mass is packed into a very large casing, and it is cooked slowly in a dry-air oven for up to a day until the centre reaches temperature. It is then cooled quickly.
How long it takes: up to 24 hours of slow cooking after emulsifying
How it is eaten
Sliced very thin in a panino, cubed as an aperitivo, or minced into tortellini filling.
History
Bologna regulated it by a 1661 decree of Cardinal Farnese, among the first product specifications of its kind; it holds PGI status today.
Frequently asked questions
What is Mortadella?
Mortadella is a charcuterie & cured from Italy: large, silky Bologna pork sausage studded with fat cubes and pepper. Bologna regulated it by a 1661 decree of Cardinal Farnese, among the first product specifications of its kind; it holds PGI status today.
How is Mortadella made?
Lean pork is ground repeatedly and worked into a fine emulsion, kept cold throughout so the fat does not break out of suspension. Cubes of firm neck fat and whole peppercorns are folded in, the mass is packed into a very large casing, and it is cooked slowly in a dry-air oven for up to a day until the centre reaches temperature. It is then cooled quickly. It takes up to 24 hours of slow cooking after emulsifying.
Can I make Mortadella at home?
No, and the atlas gives no method for it. The emulsion needs industrial cutters running cold, and cooking a sausage the size of a mortadella through to a safe core temperature without splitting the emulsion takes a controlled oven running for a day — it is a factory process, not a kitchen one.
What goes into Mortadella?
Lean pork, emulsified, cubes of pork neck fat, salt and curing salt, whole black peppercorns, myrtle berries and pistachio, in some versions.
How is Mortadella eaten?
Sliced very thin in a panino, cubed as an aperitivo, or minced into tortellini filling.
