John Myers
The Italian sausage specialty with the characteristic large pieces of fat belongs to the boiled sausages. It is traditionally made from finely sliced pork and coarse diced bacon. But there are also variants that consist of beef and pork or are refined with pistachios or spices. The Italo classic can weigh up to 100 kg, while German mortadella is much smaller and is smoked like meat sausage.
Origin
The origins of the sausage go back to Roman times. At that time it was flavored with myrtle berries and got the Latin name “Myrtatella”, which later became Mortadella. The original recipe for mortadella comes from the Bologna area, where it has been produced since the Middle Ages. Today Mortadella is made all over Italy and also in other countries. However, it can only be called a real “Mortadella di Bologna” if it is made according to a traditional recipe in the Bologna region.
Season
Mortadella is packaged all year round or available at the sausage counter.
Taste
The spicy specialty owes its taste primarily to pepper and myrtle berries. Some varieties are also seasoned with garlic, refined with pistachios or olives or smoked very lightly.
Use
In Italy, mortadella is usually served as a starter – either pure or filled with cheese or vegetables. But it also tastes great as a topping on bread or chopped up into small pieces in salads and stir-fries.
Storage
Mortadella should be stored well wrapped in a plastic box or cling film in the fridge.
Durability
Already cut, Mortadella perishes easily and keeps in the fridge for only 1-3 days. In the piece in the skin, it keeps refrigerated for about 5 days.
Nutritional value/active ingredients
Mortadella contains about 293 kcal / 1228 kJ, 11 g protein and 27 g fat as well as 0.4 g carbohydrates per 100 g. Poultry mortadella only 236 kcal / 989 kJ, 12 g protein, 19 g fat and just under 4 g carbohydrates.
