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Mortadella Bologna
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Description
Name: Mortadella Bologna.
Product type: Processed pork meat product.
Raw materials: Chopped pork, with the addition of fatback.
Curing: Cooked product only.
Production area: Contrary to its name, the production area of the Bologna sausage extends to the regions of Emilia-Romagna, Piedmont, Lombardy, Veneto, Tuscany, the Marches, Lazio and the province of Trento.
Denomination: The percentage of fatback in the sausage mixture has been set by certain specifications and may not be less than 15% of its total mass.
Note: To appreciate its characteristic fragrance it should be eaten at room temperature by removing it from the refrigerator for a few minutes before serving. It is one of the most widely-sold prepared meats and represents almost 15% of the Italian processed meats market. |
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Over the years Bologna sausage, together with tagliatelle and tortellini, has become one of the emblems of Bolognese gastronomy. However, its history probably dates back to the Romans, even though the first official evidence of its existence dates back to the end of the 16th century.
As regards its Italian name "mortadella", some say it comes from the Latin myrtatum, a term linked to the use of aromatic herbs in its recipe, whilst others believe that it comes from the word mortarium, or mortar since this was the utensil used during production.
It is prepared using finely chopped pork to which characteristic diced fatback pieces are added. Salt, pepper, various flavours and, in some cases, pistachio nuts, complete the traditional recipe.
After being made into a sausage it is cooked in special ovens and cooled quickly once removed from the cooking chamber.
All sizes are commercially available, ranging from a few hundred grams to more than 50 kilos, but connoisseurs find that the larger the size, the greater the scent and fragrance. It should be cut finely and, if possible, eaten straightaway from inside a barilino olive oil bap or a crunchy rosetta bread roll, two very common types of bread in Bologna and throughout the Emilia-Romagna region. However Mortadella Bologna sausage is also good for dicing and serving with an aperitif, perhaps along with a few chunks of very old Parmigiano Reggiano and some olives.
We find Mortadella Bologna sausage in first course such as tortellini filling, and in other dishes such as rolled roasts. When blended with cream and grated cheese, it becomes a fragrant mousse for spreading on lightly toasted bread or celery sticks, or even for dressing Tortiglioni or other ribbed pasta.
The only obligation is that it must be served at room temperature, otherwise its scent is less perceptible if eaten straight out of the refrigerator.
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