In Italian charcuterie, mortadella is a revered delicacy. Of course, you may be asking, “What is mortadella?!”
Don’t worry. I asked that same question not too long ago.
Hailing from the culinary heritage of Bologna, mortadella is an iconic cured meat.
Though not as well-known as something like bologna, it’s well-loved by those who’ve tried it.
Over the years, it’s captured the hearts and palates of food enthusiasts worldwide.
But what is mortadella, and what makes it so unique?
Keep reading to find that answer for yourself.
What Is Mortadella?
Mortadella is a type of Italian cured meat. Specifically, it’s a large, seasoned sausage made from finely ground pork.
It originates in Bologna, Italy, and is highly regarded as a classic Italian delicacy.
Producers create mortadella from specific cuts of pork. (Such as the shoulder or thigh.)
Manufacturers then mix it with cubes of pork fat, spices, and sometimes pistachios. Finally, they stuff the mixture into a casing and slowly cook or smoke it.
Mortadella has a distinctive flavor and appearance and smooth texture.
It looks a bit like bologna covered in white spots. Though, it comes in thinner slices.
People enjoy it in sandwiches, antipasti platters, or as an ingredient in many recipes.
What Does Mortadella Taste Like?
Mortadella is pork and tastes like pork. Only it is milder and more delicate than most pork products.
The various ingredients used to season it will also affect its flavor.
Besides pistachios, mortadella includes other seasonings. Black peppercorns are customary, as are cloves, myrtle berries, nutmeg, salt, etc.
Some brands even include cinnamon and garlic.
These seasonings will, of course, enrich the mortadella’s final flavor. The thickness of the particular cut will also determine its taste.
Thinner slices of mortadella have a more robust seasoning flavor. Thicker portions taste meatier.
Types of Mortadella
Selecting mortadella requires more than asking for it at the deli counter. You’ll have to choose between three types.
Mortadella Bologna
If you want classic mortadella, opt for mortadella bologna. (The original variety of mortadella that first appeared in Bologna.)
It’s a traditional mixture of pork, seasonings, and fat cubes.
Certain areas are required by law to produce this variety of mortadella.
These include:
- Lombardy
- Marche
- Emilia-Romagna
- Tuscany
- Lazio
- Veneto
- Trentino
Mortadella di Campotosto
This type of mortadella comes from Abruzzo, in the Campotosto province.
Instead of fat cubes, this variety features a large stick of lard in its center.
Typical seasonings include pepper, salt, cinnamon, and cloves. Manufacturers also flavor the meat with white wine.
Mortadella di Prato
Mortadella di Prato is a sweeter variety of mortadella. Manufacturers flavor it with an ingredient called Alchermes, an ancient Italian liqueur.
You’ll find it most often in the Prato province of Italy. There are also manufacturers in Quarrata, Montale, and Agliana.
Mortadella vs. Bologna (What’s the Difference?)
Besides its many white spots, mortadella looks similar to bologna.
Both cured sausage products originated in Bologna, Italy.
So, what makes them different?
They have different production methods.
Those white spots covering mortadella are fat cubes that “break up” the meat. Some varieties also contain pistachios, which are visible in the slices.
Bologna also contains cubes of fat. However, its fat mixes with the meat to form a single, unblemished cut. It does not have pistachios, either.
Pistachios aren’t the only thing mortadella has that bologna doesn’t.
Mortadella features various extra (and extra yummy) ingredients. These include pepper, cinnamon, garlic, cloves, and more.
By comparison, bologna is pretty mild – even bland. It doesn’t contain as many seasonings and spices.
How to Use Mortadella
You can use mortadella in many ways. However, charcuterie boards and sandwiches are the two most popular.
For charcuterie boards, you’ll want thin-sliced mortadella. If you’re using it as lunchmeat, thicker slices are often preferable.
Here are a few other ways to enjoy mortadella:
- Antipasto platters or skewers
- Bruschetta
- Fried mortadella
- Mortadella mousse (a pâté-like spread)
- Paninis
- Meatballs
You can also use mortadella in various everyday recipes. It tastes incredible on pizza or pasta.
You can even dice it up and toss it into your salads!
Where to Buy Mortadella
Sometimes, you can find mortadella in the fresh deli section of your local grocery store.
However, if your grocery store doesn’t carry it, look for a nearby Italian specialty store. Local sandwich shops and online retailers often sell it, as well.
How to Store Mortadella
As with most lunch meats, mortadella keeps well in the fridge.
Wrap the meat in plastic wrap or aluminum foil. You can also place it in sealed Ziploc bags with the air pressed out.
It should last for up to a week in the refrigerator.
You can also store thick cuts in the freezer. (Thin-cut mortadella doesn’t do well in the freezer.)
Wrap the slices or put them in a freezer-safe Ziploc bag. Store them in the fridge for up to 3 months.
