The name mortadella comes from the Latin term mortarium, which meant the mortar with which the pork was ground in the pestle. In the archaeological museum of Bologna, there is a Roman stele that highlights a shepherd accompanying pigs with a mortar and pestle in hand. This cured meat was also a method of preserving pork over time. The production technique was officially recognized by Cardinal Farnese only in 1661, who decreed that only pork should be used. Probably the first true production regulations for a food in history. Mortadella Bologna is made only with noble cuts of pork, meat, and adequately chopped lardons. The flavor is full and well-balanced thanks to the presence of pieces of fat from the throat of the pig, which give greater sweetness to the meat.
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The name mortadella comes from the Latin term mortarium, which meant the mortar with which the pork was ground in the pestle. In the archaeological museum of Bologna, there is a Roman stele that highlights a shepherd accompanying pigs with a mortar and pestle in hand. This cured meat was also a method of preserving pork over time. The production technique was officially recognized by Cardinal Farnese only in 1661, who decreed that only pork should be used. Probably the first true production regulations for a food in history. Mortadella Bologna is made only with noble cuts of pork, meat, and adequately chopped lardons. The flavor is full and well-balanced thanks to the presence of pieces of fat from the throat of the pig, which give greater sweetness to the meat.
