Mortadella is a popular type of sausage made according to a tried and tested recipe. Mortadella is very common in the north and central regions of Italy, more specifically in the city of Bologna. To make the product, only hand picked pork meat is used and is processed very carefully. It is mixed with olives and peppers, seasoned with black pepper, white pepper, paprika, coriander, myrtle, nutmeg and other spices.
There are also some known variations of this sausage, where they use turkey and beef instead. Of course, we can now find countless imitations of this meat product, so be sure that inferior quality components will be found in them as well.
Over the years, the Italian sausage has become popular outside of its country of origin and today is found in the US, Russia, Spain, Portugal, Argentina, Bolivia, Peru, Ecuador, Chile, Colombia, Venezuela, Uruguay, Puerto Rico. This product is highly widespread in Europe as well. It is produced in Romania, Hungary, Serbia, Slovenia, Bulgaria, Poland, Macedonia. In addition, the citizens of the United Arab Emirates, Israel, Jordan, Qatar, Saudi Arabia, Egypt and others also enjoy eating mortadella.
Composition of Mortadella
Mortadella is a source of monounsaturated fatty acids. This same component is found in olive oil. The sausage is also a source of sodium, potassium, copper, zinc, calcium, phosphorus, magnesium, selenium, water, proteins and carbohydrates. Other components include vitamin B1, vitamin B2, vitamin B3, vitamin B4, vitamin B6, vitamin B12, vitamin D12, vitamin E, vitamin K and others.
History of Mortadella
This appetizing sausage, that is an inseparable part of the breakfast of various nations, has a long history dating back 7 centuries. At that time, the butchers in Bologna celebrated the establishment of their very own union. To properly mark the occasion, they decided to use a new way of processing pork meat. And that is how mortadella came to be. The sausage was named after a tool similar to a mortar and pestle that was used during the Middle Ages to grind meat. It was referred to as a Mortarium.
It was also found on the logo of the butchers' association in Bologna. Mortadella became a reason for their organization to become even more popular, while the sausage itself started earning fame not just in all of Italy but abroad. It is believed that the mottled Italian sausage became especially famous during the 2nd half of the 17th century when an Italian nobleman issued a decree.
In it was stated how the product needed to be prepared, the type of meat that should be used and other details having to do with the technique of preparing the sausage. The document in question can be considered the oldest certificate of quality for the sausage.
And even though most people believe that mortadella began being produced during the 14th century, there exists a legend detailing how the 1st prototype of today's Italian sausage was being made during Roman times. According to it, an aromatic bush called "myrtatum" was infused into it. The meat product was named after that very bush.
Production of Mortadella
As mentioned, the original mortadella is produced according to a technique that has been preserved for centuries. Because of this, preparation of the sausage requires time, effort and of course, a lot of patience.
Production begins by choosing quality pork. Besides meat, fat is also present in the sausage. But 1st, the pieces of meat are processed, with the grinding happening at a temperature of about 50°F (9°C). If the temperature rises there is a real risk of the quality of the resulting sausage to decline.
The breaking apart of the meat happens in 3 stages. In the 1st we have a rougher ground mixture, while afterwards the result is a very smooth substance with a pink hue. Then it's time to process the fat. The crucial detail here is that it is only chosen from the back and neck of the pig. It is processed at a temperature of 30°F (0°C) and is turned into cubes. They are then washed at a higher temperature, at around 110°F (45°C). Next, the material is washed once again, this time at a lower temperature.
The meat and fat are then mixed and all of the spices and other vegetable components are put in. All of this is stuffed in pork (or other) intestines and undergoes heat treatment. Cooking takes place in furnaces with dry air, the temperature never going over 210°F (100°C). The actual cooking can last up to 24 hours, which is why it's no easy task. Once the sausage is ready, it is washed with cold water and put in the freezer.
Cooking Mortadella
The irresistible balanced taste of mortadella, as well as its enticing aroma, transform the sausage into a must-have for many people's kitchen table. And naturally, among the different cultures there are diverse ways of using the Italian sausage. Most frequently it is used in ciabatta sandwiches, where it is combined with tomatoes, pickles, lettuce, cheese, feta cheese, peppers, a boiled egg.
It can be seasoned all sorts of ways, most often with mayonnaise, ketchup and mustard. Besides in sandwiches, this sausage is used cut into small pieces in pizzas, lasagna, spaghetti, macaroni and more. A quality mortadella can be used as an addition to white or red wine, Chenin blanc, Pinot Meunier, Cabernet Franc, Nebbiolo and others. All that's required is to cut it into thin slices and serve it in a suitable plate.
