Mortadella

When it comes to Italian cured meats, most people think of prosciutto, salami, or pancetta. But there’s another cured meat that’s just as worth trying, if not more so: mortadella. This sausage-like meat has a distinctive flavor and texture that sets it apart from other cured meats in the Italian charcuterie lineup.

Mortadella originated in the city of Bologna, Italy, where it’s still produced to this day. It’s made from a blend of ground pork and fat, with cubes of pork fat interspersed throughout the mixture. Mortadella also typically includes spices like peppercorns, nutmeg, and coriander, as well as a small amount of wine or vinegar to help emulsify the meat.

What really sets mortadella apart from other cured meats, though, is the addition of pistachios. Whole or chopped pistachios are often mixed into the meat mixture or used to garnish the exterior of the sausage. This gives mortadella a slightly sweet, nutty flavor that’s hard to find in any other Italian cured meat.

Mortadella can be enjoyed in a variety of ways. It’s often sliced thin and layered onto sandwiches, where its delicate flavor complements other ingredients like cheese, lettuce, and tomato. It can also be cubed and used in antipasto platters or as a snack on its own, with a glass of wine and some crusty bread.

One of the most famous mortadella dishes is the “panino con la mortadella,” a sandwich made with mortadella, cheese, lettuce, and other ingredients. It’s a staple street food in Italy, where it’s sold at shops and roadside stands throughout the country. The mortadella sandwich is considered a quick, tasty meal that’s perfect for a midday break or a snack on the go.

Mortadella is also a key ingredient in another famous Italian dish: pizza. In Naples, mortadella is sliced thin and used as a topping on top of the tomato sauce and mozzarella cheese. The delicate flavor and texture of the mortadella complement the other ingredients perfectly, giving the pizza a unique and delicious taste.

Of course, mortadella isn’t just for sandwiches and pizza. It’s also a common ingredient in pasta dishes, like the popular “pasta alla Bolognese.” This hearty dish features mortadella, ground beef, and tomato sauce, all mixed together with pasta to make a satisfying, filling meal.

In recent years, mortadella has become more popular outside of Italy as well. In the United States, it’s often found in delis and specialty food stores. It’s also being used in new and creative ways by chefs and home cooks, who appreciate its unique flavor and texture.

Whether you’re a seasoned fan of Italian cured meats or a newcomer to the charcuterie scene, mortadella is definitely worth trying. Its nutty, slightly sweet flavor and delicate texture make it a standout in the world of Italian cured meats, and its versatility means you can enjoy it in a variety of dishes. So next time you’re looking for a new cured meat to try, give mortadella a chance – you won’t be disappointed!