Surely the most luxurious of local sausages, always the salami favored by children but also appreciated by adults, Mortadella is made from meat of pure finely minced pork to which lard is added and a light mixture of aromas and spices, and then stuffed and cooked.
Our Mortadella “The Classic” is a real gastronomic specialty: the dough used in its production is of the highest quality and is bagged in a natural bladder before being subjected to a slow cooking. Even the final tying, rigorously executed by hand by master butchers, gives the product a unique and exclusive characteristic. The taste is characterized by a delicate and fragrant aroma, immediately recognizable. At the time of cutting, the slice releases a sweet and enveloping scent that explodes on the palate, caressing it with velvety spicy notes, and leaving a very long persistence in the mouth. It does not contain polyphosphates, monosodium glutamate (flavor enhancer) or added dyes, or lactose and milk derivatives. It is a gluten-free product, so it can also be consumed by people suffering from celiac disease or gluten-free food intolerances in general.

Mortadella: processing

The preparation of quality mortadella like our Mortadella “The Classic” starts from a careful selection of the parts of the pork that will be used to make the mince: shoulders, tripe and hams. Once these have reached the consistency of an emulsified cream (creaminess that is obtained by passing the dough into three different meat grinders, with finer and finer grinds), the tanning is added, ie the mix of essential salt and spices to give it the typical aromatic note, and cubes of cooked lard.

Once this dough is ready, it is bagged to be cooked through a process of stewing: the mortadella are left in special environments saturated with hot dry air until the heart of each individual salami is not reached 70 degrees centigrade.

The period of stay in these rooms can vary from a few hours up to a couple of days and depends substantially on the size of the mortadella: a single-dose mortadella will take less time to reach the required internal temperature compared to a large mortadella of a few tens of pounds.

At this point, they are subjected to a cold water shower and left to rest in special cells until the temperature at their innermost point does not drop to 10 degrees. Only at the end of this path can they be packaged to be sold. The whole process takes at most three, four days.

Mortadella: the origin of the name and the history

Like many local salami, even the origins of mortadella go back in time to the time of the ancient Romans, and are geographically located in the area around the city of Bologna, then known as Bononia. A perennial testimony of this ancient origin, just the Museo Civico Archeologico of Bologna keeps in its permanent collection a mortuary stele depicting seven small pigs grazing and a mortar with a pestle: probably, the hidden meaning behind this representation can be traced back to the craft that the deceased made alive. It is supposed that it was a master butcher, renowned for his “farcimen mortatum” a battered mixture of pork, bagged and cooked. This is the forerunner of the Roman age of our gluttonous modern sausage, whose name, “mortadella”, seems to derive from that “mortarium” that pestle (represented in the Bolegnese stele) that was used to pound the pork in the mortar.

If we go on over the centuries, we find other testimonies in some recipes of the fourteenth century, in which however it was expected to pack the mortadella with the addition of other types of meat such as donkey and veal.
However, it will be necessary to wait 1644 to read the first written recipe of mortadella in the treaty of Vincenzo Tanara (born in Bologna). The economy of the farmer in the Villa. Book that then recorded a great success, so much so that it was reprinted several times in the years to come, not only in Bologna but also in Venice.

The recipe handed down from the Tanara gives precise indications on the quantity and type of spices to use: add a mixture of nutmeg, sugar, cloves, cinnamon, black peppercorns, malvasia wine and even musk. As for the proportions and types of meat used, these provide two thirds of lean cuts from the shoulder and thigh of the pig that are finely pounded and chopped, to which is added a third of fat fabrics cut into cubes (including the bacon ) and the spice mixture. The whole, after being bagged, must be cooked at a moderate temperature.

Since the summer of 1998, at the European level, the denomination “Mortadella Bologna” has been recognized as a protected geographical indication (IGP).

 

 

 

 

VALORI NUTRIZIONALI medi per 100 g. di prodotto
Valore energetico	KJ 1283 – Kcal 310
Grassi	g 28.00
di cui saturi	g 10.30
Carboidrati	g 0.5
di cui zuccheri	g 0.5
Proteine	g 14.00
Sale	g 2.0