The name mortadella comes from the Latin term mortarium which meant the mortar with which pork meat was ground with the pestle. In the archaeological museum of Bologna, there is a stele from the Roman era that highlights a shepherd accompanying pigs with a mortar and pestle in hand. This cold cut was also a method of preserving pork meat over time. The production technique was officially recognized by Cardinal Farnese only in 1661, who decreed that only pork meat should be used. Probably the first real production regulation of a food in history. Bologna Mortadella is produced only with noble cuts of pork, meat and properly ground lard. The flavor is full and well balanced thanks to the presence of pieces of pork jowl fat that impart greater sweetness to the pork.
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The name mortadella comes from the Latin term mortarium which meant the mortar with which pork meat was ground with the pestle. In the archaeological museum of Bologna, there is a stele from the Roman era that highlights a shepherd accompanying pigs with a mortar and pestle in hand. This cold cut was also a method of preserving pork meat over time. The production technique was officially recognized by Cardinal Farnese only in 1661, who decreed that only pork meat should be used. Probably the first real production regulation of a food in history. Bologna Mortadella is produced only with noble cuts of pork, meat and properly ground lard. The flavor is full and well balanced thanks to the presence of pieces of pork jowl fat that impart greater sweetness to the pork.
