Mortadella Bologna IGP is an Italian cold cut made from porc, with origins in the province of Bologna in the region of Emilia-Romagna.
Production Process
Its incomparable flavor is the result of a long and meticulous production process. The first stage of processing consists in the selection of the meat: the main cut is mostly obtained from the pork shoulder. The meats are then minced and mixed with the lard (the most consistent and valuable part of the pig is used: the throat fat) previously diced, heated, washed with water and dried. Spices and natural flavors are added. After mixing in vacuum or atmospheric pressure machines, the product is stored and packaged in natural or synthetic packaging. The most delicate phase is cooking, which takes place in dry air stoves, reaching a minimum temperature of 70 ° C at the core. Immediately thereafter, cooling occurs rapidly until the internal temperature drops below 10 ° C.
Location
The origins of mortadella are intimately linked to the territory. Since ancient times, it was presented in the wooded areas of the Etruscan Felsina and Bononia dei Galli Boi, therefore between Emilia-Romagna and the Lazio. These were areas exploited to breed pigs due to the numerous oak woods that covered it, where the animals were free to roam and feed on acorns and roots.
Today, Mortadella Bologna IGP has expanded and, according to the specification, in addition to Emilia-Romagna, it includes regions such as Lazio, Piedmont, Lombardy, Veneto, the province of Trento, Tuscany and the Marche.
Appearance and Flavour
Mortadella Bologna IGP has a cylindrical or oval shape. The colour is pink, and the scent is slightly spicy and intense. When cut, the surface is velvety; the slice must have pearly-white squares of adipose tissue, the taste is delicate, with no traces of smoking.