Meat
Mortadella
Also called Mortadella Bologna
A large, finely ground cooked pork sausage from Bologna, studded with cubes of pork fat and sometimes pistachios, and flavoured with pepper and spice.
Origin
Bologna, Emilia-Romagna.
Flavour
Mild, silky and gently spiced, with a sweet porky richness.
How to use it
Slice it paper-thin to eat with bread, or grind it into the filling for tortellini and meatballs.
Storage
Refrigerate sliced mortadella and eat within three days; a whole piece keeps a couple of weeks.
