Its pink color and sligh spiciness but intense fragrance make Mortadella di Bologna PGI unique among charcuterie products.
Mortadella Bologna PGI is a typical Italian charcuterie product belonging to the cooked sausage category. It is prepared with a mixture of first-quality pork cuts.
Production Area: The production of Mortadella Bologna PGI is within the area of the regions of Emilia-Romagna, Piedmont, Lombardy, Veneto, Tuscany, Marches, Lazio and in the Province of Trento, in the Trentino Alto Adige region.
Appearance and Taste: It is characterized by a cylindrical and oval shape. Its pink color and slightly spicy but intense fragrance makes it unique among charcuterie products. When sliced, the surface of Mortadella Bologna PGI is smooth. It is important that the slice contains white pearls of fat. The full taste is balanced and delicate, without any trace of smoking.
Origins: Mortadella Bologna PGI’s roots go way back to the XVI century when the Visconti of Milan offered each year a fat ox to the city of Bologna, in order to have Mortadella in return. The typical Bologna denomination dates back to 1661, the year when cardinal Farnese published a notice which codified the production of this deli meat and anticipated, in some ways, the current Product Specification of the Consortium.
Production: The first phase of the production of Mortadella Bologna PGI is the selection of pig meat and fat, mainly from pork throat. Meat is grinded and fat is diced, heated, washed in water and drained. Then the product is mixed in vacuum machines and inserted in natural or synthetic casings and tied. The cooking process is the most delicate and takes place in dry air ovens: the center of the product must reach a minimum temperature of 70°C/158°F. In the cooling phase, Mortadella reaches the temperature of 10°C/50°F.
Gastronomy: Mortadella Bologna PGI can be sliced paper thin or cut into small cubes: it’s good to be eaten alone or with bread or as ingredients for quiches and salads and many other recipes. This charcuterie product has to be stored in a cool place with a right level of humidity. Suggested Wine Pairings: Lambrusco
In this recipe we taste together the intense fragrance of Mortadella di Bologna PGI and the delicate flavor of Grana Padano PDO.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.