Types Of Mortadella

1. Types Of Mortadella Mortadella. What exactly is this meat we’ve named our restaurant after? Let’s talk about it. Mortadella is an Italian sausage made of of finely ground, heat-cured pork, and contains at least 15% of small cubes of pork fat. The process of making mortadella is pretty interesting. First, the pork meat and white bits of fat (typically from the throat) are ground up. This is then mixed with seasoning and filled into a giant casing. The casing is tied at one end, and then the entire mortadella is carefully tied over and over again. This helps the mortadella retain its shape as it is cooked in a large dry oven. But there’s a major difference between mortadella and other cold cuts: Unlike ham, capicola, and salami, mortadella does not have a seasoning period. Instead, it is cooked then cooled down. Mortadella is flavored with spices like whole or ground black pepper, olives, myrtle berries, and pistachios. The scent is unmistakably intense, but the taste creamy, smooth, and mild. While it’s origins trace back to Bologna, Italy, you can find variations across the country. Each variation is distinguished by different spice blends or the addition of pistachios. The name “mortadella” comes from the Latin term “mortarium,” -- the mortar once used to press the pork’s meat. Mortadella IGP (P.G.I. denomination - Protected Geographical Indication requires a very specific production process. Before the finish product is put in the market, it must be examined and approved by the Instituo Nord Est Qualita (INEQ). This regulated form of Mortadella is processed exclusively in Emilia Romagna, Piemonte, Lombardia, Veneto, Toscana, Marche, Lazio and in the province of Trento. The regulation bans the use of polyphosphates and milk derivatives, which are often included in other mortadella products. Some say mortadella is best sliced so paper thin that it melts in your mouth. Others say it is better cut thick, even ½-inch slices -- then diced for finger food while cooking dinner or serving with a glass of red wine. How do you like your Mortadella?