The name mortadella derives from the Latin term mortarium, which referred to the mortar used to grind pork meat with a pestle. In the archaeological museum of Bologna, there is a Roman-era stele showing a shepherd accompanying pigs while holding a mortar and pestle. This cured meat was a method of preserving pork over time. The production technique was formalized by Cardinal Farnese in 1661, who decreed the exclusive use of pork. It is probably the first true production specification for a food in history. Mortadella Bologna is produced only with noble cuts of pork, finely ground meat and lard pieces. The flavor is full and well balanced thanks to the presence of small pieces of pork throat fat, which give it greater sweetness.
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The name mortadella derives from the Latin term mortarium, which referred to the mortar used to grind pork meat with a pestle. In the archaeological museum of Bologna, there is a Roman-era stele showing a shepherd accompanying pigs while holding a mortar and pestle. This cured meat was a method of preserving pork over time. The production technique was formalized by Cardinal Farnese in 1661, who decreed the exclusive use of pork. It is probably the first true production specification for a food in history. Mortadella Bologna is produced only with noble cuts of pork, finely ground meat and lard pieces. The flavor is full and well balanced thanks to the presence of small pieces of pork throat fat, which give it greater sweetness.
