Mortadella

Italian mortadella

Mortadella - cooked sausage from Bologna ( Emilia-Romagna region ). Outside this city, sausage is often called Bologna .

Mortadella is made from minced pork and lard , due to which a characteristic spotty structure is formed. Minced pork is often mixed with other types of meat: beef , veal , horse meat . Sometimes offal, cracklings are added to sausage. As spices in the manufacture of mortadella use garlic , peppercorns, wine, pistachios . A mandatory requirement for the classic Bologna mortadella is the presence of dried myrtle berries as the main seasoning. Each manufacturer has its own recipe. A mortadella sausage loaf can weigh from half a kilogram to two centners. The diameter of the sausage loaf reaches 30 cm or more. Sausage is usually cut very thinly.