How Is Mortadella Made?
How is Mortadella made? In this article we will find out the production method of the famous Italian sausage. A method whose origins date back to the Middle Ages, handed down for generations and used still today by its most traditional producers. True artisans of taste, gathered in the Consorzio. Enjoy the reading!
How is Mortadella made?
Here follow the procedure used to make the famous specialty from Bologna (click here for the printable version).
01. The lean parts of the pork are cut into small pieces of and mixed. The meat grinder transforms the mixture into a creamy and homogeneous dough;
02. The healthiest fat of the pork, generally taken from the animal’s throat, is cut into small cubes (the ‘lardelli’). The cubes undergo a fast heating and drying process that removes the oily part;
03. The cubes are mixed with the dough (‘impastatura’). Salt, spices and, if desired, fresh pistachios are added;
04. The creamy mixture is stuffed (‘insaccamento’) in a natural or synthetic bladder. The sausage is tied with ropes, this way its shape is not modified by the cooking;
05. The sausage is cooked (‘stufatura’), using special dry air stoves (*1);
06. The sausage is quickly cooled using a shower of fresh water;
Let’s find out the fascinating origins of the specialty, as well as a large number of information and interesting facts. To read the article, please click on this LINK.
How is Mortadella made? Printable infographic.
Click HERE to view (and, eventually, download) a printable infographic showing the steps necessary to produce the specialty from Bologna.
How is Mortadella made? Video.
The other Mortadellas.
As already mentioned in the paragraph dedicated to its history, Mortadella is, in all probability, the most illustrious ‘descendant’ of a kind of salami well known and much appreciated at the time of ancient Rome and perhaps even before. It should, therefore, come as no surprise that this specialty has evolved differently in different locations of the Italian peninsula, giving life to many ‘types’.
In addition to the one from Bologna, which is definitely the most famous of all, it’s important to remember:
- The Mortadella from Prato PGI (characterized by the use of Alchermes liqueur in the preparation);
- The Mortadella from Amatrice PAT and the Mortadella from Val d’Ossola (two types of Mortadella much similar the classic salami);
- The Mortadella from Ragusa (made with donkey meat);
… and many others.
The production areas.
According to the product specification, the production of Mortadella Bologna PGI must necessarily take place in the Italian regions of
- In the province of Trento.
Mortadella is extremely important in the preparation of many specialties: one of the most delicious is definitely the ‘Mortadella mousse’, whose recipe is registered at the Chamber of Commerce of the City of Bologna. Its recipe, in addition to the cold cut, requires the use of other ingredients such as Stracchino cheese, salt, pepper and parsley.
Mortadella Bologna boasts a centenary history, full of great charm. It should therefore come as no surprise that on 24 October 2019, during the celebrations for the 358th anniversary of the notice in which Cardinal Girolamo Farnese recognized its value, an entire wing of the Museum of the City of Bologna at Palazzo Piepoli was dedicated this specialty.
The Protected Geographical Indication (PGI).
In July 1998, the European institutions assigned the ‘Protected Geographical Indication’ (PGI) to Mortadella Bologna, thus recognizing the close relationship between this specialty and the place where it’s produced.
The quality level is guaranteed by the strict observance of the product specification that, at the same time, protects the consumer and defends Mortadella from imitation attempts.