PGI Mortadella Bologna
The queen of cold cuts with a centuries-old tradition behind it
Mortadella Bologna is one of the most famous cold cuts in the Italian culinary tradition. The etymology of the word dates back to Roman times, “mortarium”, meaning mortar that was used to mince pork.
It is from the Renaissance, however, that we have literary accounts of the use of this product.
The processing area of PGI Mortadella Bologna includes Bologna and the territory of Emilia-Romagna, Piedmont, Lombardy, Veneto, the province of Trento, Tuscany, Marche and Lazio.
The origins of this product are to be found in the territories of ancient Etruscan Felsina and Bononia of the Boii Gauls, rich in oak forests that provided excellent acorns for the many local pigs. It was from these pigs that the tradition of Mortadella Bologna was born.
Processing stages
The meat used (the main cut is mostly obtained from the shoulder of the pig) is carefully selected, minced and mixed with lard (the most substantial and valuable part of the pig is used: the throat fat), spices and natural flavorings.
The mixture is then stuffed and cooked in special air stoves for several hours, depending on the weight (cooking times on average are between 8 and 26 hours), until the core temperature of Mortadella reaches 70°.
This is the most delicate phase, which gives PGI Mortadella Bologna its aroma and softness.
The last stage is cold dripping and cooling.
The meat used (the main cut is mostly obtained from the shoulder of the pig) is carefully selected, minced and mixed with lard (the most substantial and valuable part of the pig is used: the throat fat), spices and natural flavorings.
The mixture is then stuffed and cooked in special air stoves for several hours, depending on the weight (cooking times on average are between 8 and 26 hours), until the core temperature of Mortadella reaches 70°.
This is the most delicate phase, which gives PGI Mortadella Bologna its aroma and softness.
The last stage is cold dripping and cooling.
Food and wine
Mortadella Bologna can be eaten in a variety of ways: it can be enjoyed freshly sliced with fresh and crisp bread, to enrich salads and as an ingredient in fillings (in meat or even fresh pasta).
An excellent pairing is also with fresh vegetables and cheeses.
Mortadella Bologna can be eaten in a variety of ways: it can be enjoyed freshly sliced with fresh and crisp bread, to enrich salads and as an ingredient in fillings (in meat or even fresh pasta).
An excellent pairing is also with fresh vegetables and cheeses.
