Mortadella

Description

The first official recipe for Mortadella dates back to 1644; after almost 500 years, it is still appreciated for its pink “dotted” appearance, appealing aroma and velvety texture. It’s a signature product of the city of Bologna, but it is produced in several regions and popular in the whole world. It is made with selected lean pork meat, which are finely ground and mixed with sweet, hearty chunks of lard. Mortadella is suitable for many uses: it can be laid on bread, or cut in dices and served as an appetizer or added to creative, colourful dishes.