Mortadella di Bologna IGP

Bologna, Emilia-Romagna

Mortadella – Photo Azienda Caretti

The name “mortadella” is traced back to Roman times. According to some sources, it derives from “Mortarium” (mortar), a tool used to crush the pork. The production of mortadella, however, can be located in an area of Roman influence, which extends from Emilia Romagna to Lazio. Mortadella is in fact the most famous cooked Bolognese tradition sausage, with historical origins dating back to the sixteenth century. In more recent times the area of the original production has spread to neighboring areas.

From the late Renaissance,there is a number of literary and historical evidence demonstrating its presence on Italian tables.

A picturesque curiosity about the film is the 1971 film of Mario Monicelli “La Mortadella”. Protagonist, besides the famous sausage, Sophia Loren in the role of a working Neapolitan, which visited New York to meet her boyfriend, is stopped at the airport because of a sausage, which the American law denied entry.

How to consume
Mortadella Bologna lends itself to being consumed in many ways. Cut into cubes and accompanied by fresh vegetables and cheese, it becomes a great appetizer, thinly sliced instead can be used as a filling to taste traditional dishes such as meat pies or rustic bread.

How to preserve
Like all sausages, the Mortadella Bologna, if sliced, should be consumed within a short time to avoid losing freshness. If vacuum packed, you still need to keep in the refrigerator for preserving flavor and color.

How to make
The production technique of Mortadella Bologna is unique in the world, starting with meat treated in accordance with specifications recognized at European level, which are crushed and reduced to a creamy emulsion through three different steps in special machines meat grinder (the last of which bears the significant name of “extermination”). Cubes of fat are then prepared, which are derived mainly from the throat, which provides the most prized of hard fats.

The resulting mixture is stuffed to the extent desired (there are mortadella of all sizes: from 500 grams to 50 kilograms) in natural or synthetic casings after cooking. This is the most delicate phase, capable of giving the Mortadella Bologna all its characteristic aroma and its typical softness. The procedure involves the use of special heat-dry air, with cooking times ranging from hours to a few days.

Following there is a showering with cold water and a break in the cooling cell, which allows the product to “stabilize”.

Source: ISMEA

Real Italian Salami products available for purchasee online.

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The name “mortadella” is traced back to Roman times. According to some sources, it derives from “Mortarium” (mortar), a tool used to crush the pork. The production of mortadella, however, can be located in an area of Roman influence, which extends from Emilia Romagna to Lazio. Mortadella is in fact the most famous cooked Bolognese tradition sausage, with historical origins dating back to the sixteenth century. In more recent times the area of the original production has spread to neighboring areas.

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The habit of salting meat in the County of Carpegna is ancient, testified in the act of 1407. The Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in an elaborate part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a sweet ham to protect the production processes.

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