Ah, mortadella. Some may call it the bologna of Italy,
but it's actually so much more than that. Keep watching to find out how it differs
from other cold cuts, what it tastes like, and why it's so darn hard to find in stores.
In case you're not aware, mortadella is a cold cut that adorns sandwiches both hot and cold
and often finds its way onto charcuterie boards across Italy. This emulsified sausage sometimes
contains pistachios and has added flavors of black pepper and myrtle berries. The meat is
known to have a spotted look, with white dots seen throughout the pale pink meat. This is
due to its extra fat content, as mortadella is made with at least 15% pork fat cubes.
Mortadella that comes out of the Emilia-Romagna region of Italy is actually labeled "Mortadella
Bologna." Other types of mortadella are not given that distinction and usually follow a more strict
recipe. Think of it like the original bologna — it's smooth, luxurious, fatty, and delicious,
redolent of subtle, warming spices and flavorings.
Mortadella originated in the city of Bologna itself, and when it began to spread beyond Italy,
the cured-meat-turned-cold-cut became known simply as "bologna," in reference to its birthplace.
Mortadella was enjoyed as far back as the Roman era, and it eventually became renowned
around Europe. In fact, a special consortium was established in the 1600s to ensure Italy produced
the highest quality mortadella and protect against any attempts at counterfeiting the meat.
With the rise of industrialization in the 1800s,
mortadella became more commonplace and much cheaper. Industrialization also allowed for
the salume to be made and shipped worldwide, as opposed to only being eaten throughout Europe.
Of course, American bologna is an entirely different product to the original,
as it's mass-produced, pinker, and milder in flavor.
"Oscar Mayer bologna — the beginning of a beautiful sandwich."
Mortadella is rich and fatty, and the pistachios and spices add a freshness and vibrancy to the
otherwise smooth, mild salume. While mortadella is textured, it does feature the same silky feel
of other cured meats. Beyond cold cuts, mortadella can be served on pizza, mixed into pasta salads,
quiches, or frittatas, put in stuffed pastas, in meatballs, in a mousse, and more. Of course,
it's also delicious alongside any cheese. It's a major component in the famous muffuletta,
too, the super-meaty sandwich that is doused in olive tapenade and often enjoyed in New Orleans.
Nutritionally, mortadella is something of a mixed bag. For one thing, it's not especially
caloric or high in cholesterol. Mortadella also packs multiple vitamins, niacin,
zinc, and iron. Because the white interspersed throughout mortadella is pork fat, however, it
can be quite high in fat. It should also be noted that mortadella and bologna are both incredibly
rich in sodium, so it might be wise to steer clear if you're looking to minimize your salt intake.
Mortadella does contain amino acids, which may boost the immune system, and can even bolster
brittle nails or thin hair. Not only that, but it has a high glycemic index and contains 3 grams of
carbs. It's obviously not a vegan or vegetarian food, but it can be eaten on the keto diet.
Unfortunately, genuine mortadella may not always be easy to find outside of Italy.
Some supermarkets have well-stocked deli counters, and you may be lucky enough to find it there. And,
if you can wait for it, you may be able to find it through a delivery service or online. However,
there is one place where you won't have any trouble finding some: Italian specialty stores.
When shopping for mortadella, flavor and texture are the most important things to
look for. Once purchased, you can feel free to treat mortadella as you would any other
cold cut. Store it in a sealed container in the refrigerator, and it should stay for about a week.
And while you may find yourself addicted to this meat before long,
remember that it's part of the cold cut family — so you probably shouldn't eat it every day.
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