Are you ready to find out which animal the mortadella, the famous and delicious Italian salami, comes from? Although it may seem like a trivial question, the origins of this PGI product go back many years. Let’s find out together.
In this article we will examine together the history and ancient recipe of mortadella, as well as its consumption in Italy and around the world. Get ready to dive in Italian gastronomic culture and unveil the secrets of one of the world’s most beloved foods.
Mortadella is undoubtedly one of them most famous and appreciated gastronomic products in Italy and in the world. Its unique flavor and soft texture make it a particularly versatile cured meat. Can be enjoyed on its own or used as an ingredient in all kinds of recipes. Mortadella occurs in Italy eaten for breakfast, lunch or dinner, accompanied by fresh bread or as a base for delicious filled sandwiches. It is often served with other typical products of our land, such as raw or cooked ham and cheese.
But not only in Italy you can try Mortadella, this salami It has also conquered international palates and is widely used in many countries around the world. In Europe, for example, it is very popular in the Netherlands, where it is “boterhamworthsT”. While in Germany, like here, it bears the name “Mortadella”.
In the United States, however, this is often the case is considered a variant of a Frankfurter. However, it is a different variant with visible chunks of fat inside.
Therefore we can tell you with certainty that Mortadella is always good. But let’s find out which animal the mortadella came from?
The origins of mortadella
The mortadella is an Italian IGP product which is valued around the world for its goodness and versatility. But where does this delicious sausage come from? The origins of mortadella date back to Roman times, when the sausage was known as “Farsumagru“. It was preparation for it based on mixed meat, spices and dried fruitfinely ground and stuffed into natural pig intestines.
Sandwich with Mortadella – ilcorrieredellacitta.com
The mortadella recipe has evolved over the centuries. They were added during the Renaissance new ingredients such as pistachios and truffles. In the 18th century, pork skins were also used to improve the consistency of the dough. But that was only in the 19th century that Mortadella took on her current appearance. Thanks to the invention of the meat grinder, it was possible to obtain a homogeneous and creamy mixture. So since the 60sThanks to the development of modern food technologies, the production of this delicious salami has been further improved.
The origins of mortadella are very old, despite the many changes that the recipe has undergone over the centuries. Maybe that’s why his taste has remained unchanged to this day and is recognizable everywhere.
What animal does mortadella come from?
This Italian product it is loved all over the world. But what animal is it from? The answer may surprise many: the meat from which mortadella is made it doesn’t just come from the porkas it may seem at first glance.
Mortadella – ilcorrieredellacitta.com
Actually traditional Mortadella It was made with a mixture of pork and beef. This ancient recipe called for the use of less noble cuts of meat ground together with spices and aromatic herbs. All this until a homogeneous mixture is obtained.
Today, producers mainly use selected and carefully controlled pork, but without completely abandoning the combination with other meats, chicken and veal. However, the end result is always the same. A fragrant and tasty meatball covered in the characteristic whitish skin.
Processing the meat to make this product requires a great deal of experience and professionalism. And it’s fundamental know how to dose the right spices to ensure the typical mortadella taste. This is the only way to create an excellent product that will satisfy even the most demanding palates.
The old recipe for mortadella
The old recipe for Mortadella has been a well-kept secret of Italian families for generations. This delicacy with a unique taste It has roots that go back centurieswhen the ancient Romans made a type of salami called “stuffed mirtatum” with pork and myrtle.
Mortadella, an old recipe – ilcorrieredellacitta.com
Over time, the recipe has been perfected and enriched with spices such as black pepper, coriander and nutmeg. Their perfectly balanced blend gives mortadella that characteristic intense and tasty aroma that we all know. But the art of preparation does not end here. Each manufacturer has its own secrets to get the best possible quality. Some only use selected meat from the best cuts of pork, others add fine wines or pistachios to create even more delicious variations.
In any case, traditionally the mortadella is cooked in special pots in hot water for several hours until it reaches a soft and juicy consistency in the right place. This is the only way to enjoy the authentic taste of Italian PGI Mortadella.
The ancient recipe of this Italian product has been handed down for generations and is a symbol of the culinary excellence of our land.