Cookbook:Mortadella
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| Category | Meat and poultry |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Basic foodstuffs
Mortadella is a large variety of Italian pork sausage (salume). Though the cold cut called bologna sausage is descended from mortadella,[1][2] they are not the same thing.[3][4]
Characteristics
[edit | edit source]This sausage is characteristically large in diameter and of a fine, emulsified grind, with a light pink color from the slightly cured pork content.[3][5][6][7] This fine grind gives mortadella a delicate and smooth texture.[2][4] Another characteristic feature of mortadella is its mottled appearance,[2][3] which is due to the incorporation of fatty pork chunks,[4][5][6][8] as well as any other add-ins. These last can include olives, pistachios, truffles, etc, depending on preference.[1][3][6][7] The mixture can also be flavored with aromatics like coriander, pepper, wine, cinnamon, garlic, clove, or parsley.[1][5][6][7][8]
Selection and storage
[edit | edit source]Mortadella can be sourced from various supermarkets, delis, or butchers.[4] The color should be bright pink, with no off-colors, and it's recommended to have the sausage sliced thinly to order instead of pre-sliced to help ensure this by reduction of exposure to light and air.[3] Once sliced and exposed to air for a longer period, mortadella will dry out and lose the soft texture.[4] Like other meats, it should be well wrapped and stored in the fridge for about a week.[2][4]
Use
[edit | edit source]Eaten on its own, mortadella is commonly sliced thinly or in chunks and served cold,[1][5][6][7] such as on charcuterie spreads.[3] It can also be used in sandwiches or cooked dishes like pasta, eggs, pizza, and more.[3][4][7]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d "What Is Mortadella?". Allrecipes. Retrieved 2025-11-17.
- ↑ a b c d e f g "What Is Mortadella?". Food Network. Retrieved 2025-11-17.
- ↑ a b c d e f g Maxwell, Samantha (2025-06-06). "Mortadella: What It Is, How It's Made, And Why It's Nothing Like Bologna". Tasting Table. Retrieved 2025-11-17.
- ↑ a b c d Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e Larousse; Robuchon, Joël (2001). Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. Clarkson Potter. ISBN 978-0-609-60971-2.
- ↑ a b c d e "Salumi 101: Your Guide to Italy's Finest Cured Meats". Serious Eats. Retrieved 2025-11-17.
- ↑ a b Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.