Mortadella Bologna

One of the most well known products to emerge from “BolognaLa Grassa” or Bologna the Fat, as the city is known throughout Italy, is the “Mortadella” sausage.

The sausage takes its name from the Latin “myrtatum” referring to the ancient Roman preparation of the sausage with myrhh.



In the Middle Ages, seasonings included myrtle berries.
Mortadella is made in different sizes, the choicest being the larger ones.

Today the meat is ground very finely and mixed with coarsely ground backfat, plus the usual preserving agents, salt, finely ground white pepper, black peppercorns, coriander seeds, mixed spices, shelled pistachios, and wine - before it is finally cooked.