Italian mortadella: a complete guide and recipes
The mortadella is one of the most beloved and recognisable Italian cured meats in the world. Made according to a centuries-old tradition, this Emilian speciality wins over with its delicate aroma, soft texture and balanced flavour between sweet and savoury.
Origins and history
Mortadella was born in Bologna, which is why abroad it is often simply called "Bologna". Its origins go back to Roman times, but it was in the Middle Ages that the recipe consolidated into the form we know today. In 1661, Cardinal Farnese issued the first official regulation on its production, a testament to the importance this cured meat had already achieved.
Today, Mortadella Bologna PGI is protected by the European Union: only producers who comply with precise specifications may bear this mark.
How it is made
Mortadella is made from finely minced pork, to which cubes of throat fat — the most prized and fragrant part of the pig — are added. The mixture is flavoured with spices such as peppercorns, nutmeg and sometimes pistachios, then stuffed into natural casing and slowly cooked in steam ovens for many hours. It is precisely this slow cooking that gives it its characteristic velvety texture.
How to enjoy it
Mortadella is versatile in the kitchen and lends itself to a thousand uses:
- On its own, sliced thin or cubed, accompanied by fresh bread or tigelle
- In gourmet sandwiches, with stracciatella, pistachios and a drizzle of extra virgin olive oil
- As a filling for tortellini, crescentine or piadine
- As a mousse, blended with ricotta for a creamy and refined antipasto
Pairings
Mortadella pairs well with fresh, lightly sparkling white wines such as Pignoletto dei Colli Bolognesi or Prosecco. For a bolder pairing, try an artisan amber ale. On the charcuterie board, accompany it with Grana Padano, green olives and crispy grissini.
Why choose a quality mortadella
Not all mortadellas are equal. The difference between an industrial and an artisan product is felt at the first bite: selected meats, balanced spices and slow cooking make all the difference. Choosing a PGI mortadella means respecting a tradition and supporting producers who still work today with passion and care.
Discover our selection of Italian artisan cured meats and bring the best of Emilia-Romagna to your table.
