With an unmistakable intense flavor imparted by spices and a truly distinctive aroma, the popularity of Mortadella Bologna PGI among charcuterie aficionados is well deserved.
Yet, thousands of years ago, what is now one of the most famous cured meats in the world of gastronomy was accessible only to elite gourmands, noble families and the affluent bourgeoisie. One factor was certainly the intricate process required for producing the cylindrical pork product.
The great-tasting Mortadella Bologna PGI belies the amount of work and expertise that goes into its preparation. Regarding the treatment of lean meat, striated skeletal muscle is utilized for the lean component, sourced principally from the shoulder. The lean meat is then ground into minced form using a meat grinder.
Fat cubes, meanwhile, play a defining role in cultivating its rich aroma profile. Once chopped, one will observe whitish lardons of fat; this variety is primarily monounsaturated fatty acids, which are beneficial to health. Lean meat is combined with rindless pork neck fat, salt, peppercorns, herbs and spices to amplify the tasting experience.
The cured meat mixture is then stuffed into casings, tied off and hung on special frames before being placed in chambers and delicately baked in hot-air ovens. Upon slicing into Mortadella Bologna PGI, one observes a silky surface with a uniform and vibrant pink hue throughout. This results from the chops being rinsed with cold water after being roasted over moderate heat.
Mortadella Bologna PGI exhibits a distinctive aroma owing to its intricate production method. Whether enjoyed on its own, in a sandwich, or playing a special role in dishes such as rice with savoy cabbage and mortadella, mortadella-filled roulades, or a salad with diced mortadella chunks, every bite of this specialty is sure to send your taste buds tingling.
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