The Best Italian Mortadella

L&' origin of the name of mortadella should date back to &' era of &' Roman Empire: according to some scholars, it derives from mortarium (mortar), l&' tool used to crush pork. If that were the case, I would share l&' etymology with mortandela Trentino (sausage that doesn't look anything like mortadella). Others think instead that it derives from mortarum, a sausage flavored with myrtle berries, or from murtatum, which means, precisely, finely chopped meat in a mortar.

Mortadella was most likely born in the 1st century A.D. and its production developed in a &' an area between L&' Emilia-Romagna and Lazio. For a period of time, however, this sausage entered into &' forgotten and reappeared only in the late Middle Ages, where it was produced exclusively in the city of Bologna.

For its preparation, today, only fine cuts of pork that are properly shredded are used to obtain a fine paste. Once cut, the surface of the mortadella is velvety and of a uniform bright pink color, and gives off a particularly aromatic scent. An extremely versatile product, mortadella can be used in different types of preparation, but, as is often the case, it can be eaten simply with a slice of bread or cut into cubes and served as an appetizer