{"id":19975,"date":"2021-01-21T07:56:14","date_gmt":"2021-01-21T07:56:14","guid":{"rendered":"http:\/\/selectitaly.com\/blog\/?p=13975"},"modified":"2021-01-21T08:03:12","modified_gmt":"2021-01-21T08:03:12","slug":"mortadella-mania","status":"publish","type":"post","link":"https:\/\/selectitaly.com\/blog\/food-wine\/mortadella-mania\/","title":{"rendered":"Mortadella Mania"},"content":{"rendered":"
\"mortadella\"<\/a>
Mortadella<\/em> is an Italian salumi<\/em> celebrated all over the world<\/figcaption><\/figure>\n

One of the most distinct and recognizable salumi<\/em> in the world, Mortadella<\/em>, might remind you of a certain American dish…it is light pink in color and often placed between two slices of bread. But this one differs greatly from the lunchtime favorite, bologna sandwich, of American children.\u00a0 This meat is splashed with white spots and filled with spices. With an intense aroma, many ingredients such as black pepper, myrtle berries, nutmeg, pistachios, jalape\u00f1os, and olives are only a fraction of the incredible flavor. This \u201cqueen of salumi<\/em>\u201d can sometimes be about 12 inches in diameter and can weigh up to several hundred pounds!<\/p>\n

The Mortadella<\/em> made in Bologna is know as a PGI (protected geographical indication) salumi<\/em>. Celebrated all over the world, Mortadella<\/em> is one of the most representative gastronomic products of the Emilia-Romagna region.<\/p>\n

The origins of the name Mortadella<\/em> are unknown but many speculate one reason for the name comes from the Latin word farcimen myrtatum<\/em>, referring to a cooked and textured sausage flavored with myrtle. Another idea derives from the Italian word mortar<\/em> or mortarium, which was used to grind the meat.<\/p>\n

The Mortadella Secret<\/h2>\n

Visible in the Archaeological Museum of Bologna, there are two stones dating back to the Roman period which indicates the unique Mortadella<\/em> origins. One stone shows pig rearing and the other shows a butcher using a mortar to crush the meat and spices together. Created as a luxury product, the process started in the 12th<\/sup> century when skilled workers in Bologna started to specialize in preserving pork meat. Many rules were implemented regarding the production of the salumi<\/em> and large fines were executed if you didn\u2019t comply.<\/p>\n

The techniques of processing Mortadella<\/em> are fascinating and are a unique addition to the Mortadella<\/em> mystery<\/p>\n