Mortadella Meat Overview: 5 Ways to Serve Mortadella

Mortadella is an Italian cold cut made of heat-cured pork and fat cubes, which create a white-dotted pattern in the sliced meat. Butchers add seasonings, like black peppercorns, pistachios, and myrtle berries, to alter the flavor profile of the meat before encasing and slow-cooking it for twenty-four hours. One mortadella sausage must contain at least fifteen percent pork fat cubes, the majority of which comes from the pig’s throat, which remains tender without melting during the baking process.

The cured meat originated in the city of Bologna in Italy’s Emilia-Romagna region. Though the specific etymology of the word is unknown, one of the more popular theories is that it comes from “mortarium,” which is the Latin word for “mortar.” The Romans originally used a mortar and pestle to grind the meat and spices used to make mortadella.

Mortadella has a mild pork flavor that is savory and slightly smoky. However, its taste will vary depending on the blend of seasonings in the pork mixture. Common mortadella seasonings include black pepper, salt, pistachio, myrtle berries, cinnamon, cloves, nutmeg, and garlic. Sliced mortadella meat has a smooth yet solid texture that is less tender and more hearty than an ultra-thin cold cut like prosciutto.

To make mortadella, a butcher will start by mincing high-quality raw pork meat into a smooth paste using a special grinder. Next, they’ll add fat cubes, taken from a pig’s neck, to the mixture, along with their desired spice blend. Finally, they’ll feed the mixture into a large sausage casing and hang it inside of an industrial oven to cook for twenty-four hours.

Next time you’re at the deli counter, look for any of these types of authentic mortadella.

1. 1. Mortadella Bologna: Mortadella Bologna is the classic pork mixture studded with cubes of fat and seasoning. Under European Union Law, producers must make this type of mortadella in the Italian regions of Emilia-Romagna, Lazio, Lombardy, Marche, Piedmont, Trentino, Tuscany, and Veneto to use the Mortadella Bologna label legally.
2. 2. Mortadella di Campotosto: Originating in the province of Campotosto in Abruzzo, this Mortadella di Campotosto has flavors of salt, pepper, cloves, cinnamon, and white wine. What sets Mortadella di Campotosto apart from other mortadellas is the sizable stick of lard that runs through its center.
3. 3. Mortadella di Prato: Produced and packaged in the Italian province of Prato and municipalities of Agliana, Montale, and Quarrata, this type of mortadella carries the sweet flavor of an ancient Italian liqueur called alchermes.

Here are some of the most popular ways to serve mortadella.

1. 1. Charcuterie: Many diners serve this Italian cold cut, either cubed or sliced, as part of a charcuterie board appetizer. Learn how to make a charcuterie board at home.
2. 2. Meatballs: Add finely chopped mortadella to your favorite Italian meatball recipe for an extra burst of savory flavor and richness.
3. 3. Mortadella mousse: Spuma di mortadella (mortadella mousse) is perfect for spreading on toasted ciabatta bread for a sandwich or appetizer. To make this savory paté, blend mortadella with soft cheese and cream, season to taste, and serve.
4. 4. Pasta dishes: Stuff mortadella slices or mousse into ravioli or agnolotti pasta. Alternatively, mix cubes of the meat into Mediterranean-influenced pasta salads.
   
5. 5. Sandwich meat: Mortadella is a versatile cold cut that diners can incorporate into various sandwiches. It’s one of three meat ingredients (along with salami and ham) in the muffuletta sandwich, a famous New Orleans specialty. Diners can also layer mortadella on fresh Italian bread alongside mozzarella cheese and condiments like basil pesto or balsamic glaze. For an extra decadent dish, make a fried mortadella sandwich by placing three inches of thin mortadella slices and provolone cheese between two slices of bread. Fry the sandwich in a pan with butter, and cook it until the cheese melts, and the bread is crispy.

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