1/2 LB of freshly sliced Mortadella IGP with pistacchios, Imported from Bologna
The story of Mortadella Bologna goes all the way back to the XVI century, and the typical Bologna denomination dates back to 1661, the year when cardinal Farnese published a notice in the Emilian capital which codified the production of this deli meat and anticipated, in some ways, the current Product Specification.
Mortadella Bologna IGP is a deli meat, made entirely using pork meat, cylindrical or oval in shape, pink, with a strong smell, and lightly spiced.
Mortadella Bologna IGP is made entirely using pork meat, oval in shape, pink with a beautiful deep arona. The meat is carefully selected and ground. Then small cubes of fat are prepared, these give the characteristic sweetness to this deli meat. The mixture is made into sausages and cooked for several hours, even days for larger mortadellas. This is the most delicate stage, the one which gives the mortadella its characteristic smell and typical tenderness. The process uses special dry air ovens, with cooking times varying from just a few hours to an entire day.
The product is then sprayed with cold water and left to stabilize in a cooler after which it is then ready to enjoy.