Description
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 depicting a shepherd accompanying pigs with a mortar and pestle in hand. This sausage was also a method of preserving pork meat over time. The production technique was officially sanctioned by Cardinal Farnese only in 1661, who decreed that only pork meat should be used. Probably the first true production regulation of a food in history. Mortadella Bologna is produced only with noble cuts of pork, with meat and lard finely chopped. The flavor is full and well-balanced thanks to the presence of pieces of pork jowl fat that give the pork greater sweetness.