The history of Mortadella: everything you need to know about a one-of-a-kind product
When we talk about Mortadella, we are not only referring to a cured meat with an excellent taste, widely appreciated all over the world, but we are also talking about a true symbol that best represents the great culinary tradition of Emilia-Romagna and Italy in general. In this article, we will try to tell everything that is still unknown about this incredible product, embarking on a journey to discover Mortadella, telling its history and its success, from ancient origins to the present day. Fasten your seatbelts, let’s go!
ORIGIN OF MORTADELLA: THE TRUE STORY
Although the exact era in which this fantastic cured meat first saw the light is still unknown, Mortadella certainly has very ancient origins. Some even trace it back to the 1st century AD, almost 2000 years ago. What is certain, however, is its place of origin: Bologna. Mortadella was originally born as a product reserved for the upper classes of society, served on the most important tables in Italy and Europe. Over the centuries, especially from the 1800s onwards, it tended to become a popular product, accessible to large sections of the population. Despite the great change it underwent in people’s perception, from a noble dish to a popular food, we can state with certainty that throughout its very long history, Mortadella has always maintained the same preparation and the same ingredients. In the next paragraph, we will therefore see how this delicacy is prepared!
MORTADELLA BOLOGNA, HOW IS IT MADE?
The recipe for Mortadella was made public for the first time in 1667 and since then we have known for certain all the ingredients necessary for its preparation. The most famous, Mortadella Bologna, is composed of 60% lean pork meat and the remaining 40% from pork cheek, which is rich in fat and very tasty. In addition to the meat, to make the Mortadella more flavourful, grains of Pepper and green Pistachios are added. Once the mixture is created, the Mortadella is stewed and then left to rest in a cool place until it reaches room temperature. Once cooled, the Mortadella is packaged in cylindrical shapes in a casing which, according to the original recipe, is obtained from the pig’s bladder, although in reality, this casing is very often replaced by an artificial one. Know that the original recipe we have just told you about is the same one used and preserved by the Mortadella Bologna Consortium, a body aimed at protecting, promoting, and enhancing this splendid and tasty product!
WHERE TO BUY MORTADELLA IN BOLOGNA
Now that we have understood where Mortadella comes from, where it is born and how it is prepared, there remains one last question to answer: Where to buy Mortadella in Bologna to finally taste it?
What a question! At Gastronomia Ceccarelli, we have always given tradition the value it deserves and if your dream is to taste the true Mortadella Bologna PGI, then all you have to do is come and visit us, our delicatessen staff will be happy to serve you the cured meat most loved by us Bolognese!
