View source for Mortadella

{{Short description|Large Italian pork sausage}}
{{Use British English|date=September 2024}}
{{Use dmy dates|date=September 2024}}
{{Infobox food
| name            = Mortadella
| image           = Mortadella tagliata.jpg
| image_size      = 250px
| caption         = Mortadella with pistachios from Italy
| alternate_name  = 
| country         = [[Italy]]
| region          = 
| creator         = 
| course          = 
| type            = [[Sausage]]
| served          = 
| main_ingredient = 
| variations      = 
}}

[[File:Marjolaine 2016 20.jpg|thumb|{{lang|it|Mortadella Bologna}} PGI from Italy]]
'''Mortadella'''<ref>{{cite web|url=http://dictionary.reference.com/browse/mortadella|title=Mortadella - Define Mortadella at Dictionary.com|work=Dictionary.com}}</ref> ({{IPA|it|mortaˈdɛlla|lang}}) is a large {{lang|it|[[Salumi|salume]]}} made of finely hashed or ground cured [[pork]], which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is traditionally flavoured with [[Black pepper|peppercorns]], but modern versions can also contain [[pistachio]]s or, less commonly, [[Myrtus communis|myrtle]] berries. The sausage is then cooked.

The best-known version of mortadella is {{lang|it|mortadella Bologna}} [[Geographical indications and traditional specialities in the European Union#Protected geographical indication (PGI)|PGI]].

==Etymology==
The origin of the name {{lang|it|mortadella}} is debated. One theory derives the name from the [[Latin]] word {{lang|la|mortarium}} ('[[Mortar and pestle|mortar]]'), traditionally used in pounding the meat to produce the sausage.<ref name=Hazan>{{cite book |last= Hazan|first= Marcella |date= 2012|title= The Essentials of Classic Italian Cooking|url= https://books.google.com/books?id=IciBQN-0VS4C&pg=PP17|publisher= Pan Macmillan|page= 17|isbn= 9780752228044}}</ref><ref name=Oxford>{{cite book |last= Davidson|first= Alan |date= 2014|title= The Oxford Companion to Food|url= https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA533|location= Oxford|publisher= OUP Oxford|page= 533|isbn= 9780191040726}}</ref> This theory, proposed by Giancarlo Susini, professor of ancient history in the [[University of Bologna]], relies on two funerary [[stele]]s kept in the [[Archaeological Civic Museum of Bologna]], believed to pertain to the same monument, one showing a herd of piglets and the other a mortar and pestle.<ref name=Roversi1>{{cite book|url= https://mortadellabologna.com/blog/etruschi-galli-bol-o-romani-chi-e-stato-l-inventore/|title= La Mortadella Bologna IGP. Storia di un mito|last= Roversi|first= Giancarlo|date= 2013|location= Bologna|publisher= Consorzio mortadella Bologna|language=IT}}</ref>

Another theory, introduced by [[Ovidio Montalbani]] in the 17th century, derives the name from a [[Ancient Rome|Roman]] sausage flavoured with [[Myrtus communis|myrtle]] berries that Romans called {{lang|la|farcimen myrtatum}} or {{lang|la|farcimen murtatum}} (myrtle sausage).<ref name="Roversi2">{{Cite web |title=I "Padri" del nome: Il Mortaio o il Mirto? |url=https://mortadellabologna.com/magazine/protagonisti-di-un-mito/padri-del-nome-mortaio-o-mirto/ |access-date=2025-06-12 |website=Mortadella Bologna |language=it}}</ref><ref name=Oxford/><ref name=Hazan/> Myrtle was in fact a popular spice before [[Black pepper|pepper]] became available to European markets.<ref name=Roversi2/>

==Varieties==

===Italy===
[[File:Mortadella IMGP0973.jpg|thumb|[[Panini (sandwich)|Panini]] with mortadella]]
[[File:Mortadella-1.jpg|thumb|A slice of mortadella with pistachios]]

* {{lang|it|Mortadella Bologna}} has [[Geographical indications and traditional specialities in the European Union#Protected geographical indication (PGI)|protected geographical indication]] (PGI) status under [[Law of the European Union|European Union law]] and is the best known worldwide. The zone of production is extensive; as well as [[Emilia-Romagna]] and the neighbouring regions of [[Piedmont]], [[Lombardy]], [[Veneto]], [[Marche]], and [[Tuscany]], it includes [[Lazio]] and [[Trentino]].<ref>{{cite web| title=Prodotti Toscani DOP-IGP - Mortadella Bologna IGP| url=http://prodtrad.regione.toscana.it/LIB_DOPIGP/Prodotto.php?ID=15}}</ref>{{sfn|ARSIAL|2019|pages=15—16}}{{sfn|Regione Toscana|2017|pages=58—59}}

* {{lang|it|[[Mortadella di Campotosto]]}}, also called {{lang|it|coglioni di mulo}}, produced in Abruzzo, has {{lang|it|[[prodotto agroalimentare tradizionale]]}} (PAT) status.{{sfn|ARSSA|2006|page=41}}

* {{lang|it|Mortadella di Amatrice}}, produced in [[Amatrice]], Lazio, is made from minced pork and spiced with cinnamon and cloves.{{sfn|ARSIAL|2019|page=103}}

* {{lang|it|Mortadella umbra}}, from [[Preci]], Umbria, is also called {{lang|it|coglioni di mulo}}, like {{lang|it|mortadella di Campotosto}}, and produced in a similar style.<ref>{{cite web| title=Regione Umbria - Coglioni di mulo | url=https://www.regione.umbria.it/documents/18/9035346/coglimulo.pdf/e19c679e-710d-48f1-ab1c-4ac9b5555caf}}</ref>

* ''{{ill|Mortadella di fegato|it|Mortadella di fegato}}'', produced in Piedmont, is made from pork and pork liver and comes in two types: {{lang|it|mortadella di fegato cotta}} (cooked), sometimes called {{lang|it|mortadella d'Orta}}, and {{lang|it|mortadella di fegato cruda}} (raw), also called {{lang|pms|fidighin}} in [[Piedmontese]]; both types are recognised PAT.<ref>{{cite web| title=Eccelenza Piemonte - Mortadella di fegato cotta| url=https://www.piemonteagri.it/qualita/it/prodotti/carni-fresche-e-preparazioni/103-mortadella-di-fegato-cotta-mortadella-d-orta}}</ref><ref>{{cite web| title=Eccelenza Piemonte - Fidighin| url=https://www.piemonteagri.it/qualita/it/prodotti/carni-fresche-e-preparazioni/104-fidighin-o-fideghina-mortadella-di-fegato-cruda}}</ref>

* {{lang|it|Mortadella di fegato al vin brulé}} is produced in Lombardy and recognised PAT.{{sfn|ERSAF|2014|page=49}}

* {{lang|it|Mortadella ossolana}}, produced in Piedmont, in [[Val d'Ossola]], is made from pork and up to 5% pork liver and is recognised PAT.<ref>{{cite web| title=Eccelenza Piemonte - Mortadella Ossolana| url=https://www.piemonteagri.it/qualita/it/prodotti/carni-fresche-e-preparazioni/105-mortadella-ossolana}}</ref>

* {{lang|it|Mortadella di cavallo}} is made from [[horse meat]] in [[Albano Laziale]], Lazio.<ref>{{Cite web |date=2011-07-20 |title=home > lista dei prodotti > scheda: Mortadella di cavallo |url=https://www.arsial.it/portalearsial/prd_tipici/scheda_prodotto.asp?tip=0&id=103&bio=0 |archive-url=https://web.archive.org/web/20110720003110/https://www.arsial.it/portalearsial/prd_tipici/scheda_prodotto.asp?tip=0&id=103&bio=0 |archive-date=2011-07-20 |access-date=2022-11-30 |website=arsial.it}}</ref>{{sfn|ARSIAL|2019|page=105}}

* ''{{ill|Mortadella di Prato|it|Mortadella di Prato}}'', produced in Tuscany, in [[Prato]], [[Agliana]], [[Quarrata]], and [[Montale, Tuscany|Montale]], is also defined by an PGI. It is flavoured with pounded garlic and coloured with [[alchermes]].<ref>{{cite web| title=Prodotti Toscani DOP-IGP - Mortadella di Prato IGP| url=http://prodtrad.regione.toscana.it/LIB_DOPIGP/Prodotto.php?ID=47}}</ref>{{sfn|Regione Toscana|2017|pages=29—30}}

* {{lang|it|Mortadella di Camaiore}}, also called {{lang|it|sbriciolona}}, produced in [[Camaiore]], Tuscany, is made from minced pork and spices, including fennel seeds, cinnamon, and cloves.<ref>{{cite web| title=Prodotto Agroalimentari Tradizionali della Toscana - Mortadella di maiale di Camaiore| url=http://prodtrad.regione.toscana.it/LIB_ProdTrad/Prodotto.php?ID=246}}</ref>

* {{lang|it|Mortadella trequandina}}, produced in [[Trequanda]], Tuscany, is made from a mixture of both lean and fatty pork.

* {{lang|it|Mortadella nostrale di Cardoso}} is a traditional [[salami]] produced in [[Versilia]], Tuscany; PAT Tuscany.<ref>{{cite web| title=Prodotto Agroalimentari Tradizionali della Toscana - Mortadella nostrale di Cardoso| url=http://prodtrad.regione.toscana.it/LIB_ProdTrad/Prodotto.php?ID=481}}</ref>

* {{lang|it|Mortadella delle Apuane}} is produced in [[Massa Carrara]], especially [[Montignoso]], Tuscany.<ref>{{cite web| title=Prodotto Agroalimentari Tradizionali della Toscana - Mortadella delle Apuane| url=http://prodtrad.regione.toscana.it/LIB_ProdTrad/Prodotto.php?ID=459}}</ref>

* {{lang|it|Mortadella della Lunigiana}}, or {{lang|it|mondiola della Garfagnana}}, depending on its origin, is produced in [[Garfagnana]] and [[Lunigiana]], Tuscany.<ref>{{cite web| title=Prodotto Agroalimentari Tradizionali della Toscana - Mortadella della Lunigiana, mondiola della Garfagnana| url=http://prodtrad.regione.toscana.it/LIB_ProdTrad/Prodotto.php?ID=337}}</ref>

* {{lang|it|Mortadella di Accumoli}} is a traditional salami produced in [[Accumoli]], Lazio.{{sfn|ARSIAL|2019|page=103}}

* {{lang|it|Mortadella romana}}, also called {{lang|it|spianata}} is produced in [[Rome]].{{sfn|ARSIAL|2019|page=100}}

* {{lang|it|Mortadella viterbese}}, from [[Viterbo]], Lazio, is an industrially produced, flattened salami.{{sfn|ARSIAL|2019|page=104}}

* {{lang|it|Mortadella di manzetta maremmana}} is a salami made from [[Maremmana]] beef and pork from Viterbo, Lazio.{{sfn|ARSIAL|2019|page=106}}

* ''{{ill|Mortandela|it|Mortandela}}'' (note the difference in spelling), produced in Trentino-Alto Adige, in [[Val di Non]], is made from minced pork.

===Outside Italy===
Some imitations of mortadella from around the world include "parizer", "polony", and "[[Devon (sausage)|devon]]".

====Brazil====
A famous [[Mortadella sandwich (Brazilian version)|mortadella sandwich]] is sold at the [[Municipal Market of São Paulo]] in the [[São Paulo|city of São Paulo]].<ref>{{Cite news |last=Farrell-Fuchsloch |first=Megan |date=23 March 2017 |title=São Paulo: Insider Travel Guide |url=https://edition.cnn.com/travel/article/insider-guide-sao-paulo/index.html |access-date=2025-03-10 |work=CNN Travel}}</ref>

====Middle East and North Africa====
In several countries, such as Morocco, Algeria, Egypt, Iran, Iraq, Syria, Lebanon, Jordan, Palestine, the United Arab Emirates, Qatar, Saudi Arabia, and Kuwait, [[halal]] or [[Kashrut|kosher]] mortadella is sold, which is made from chicken, beef or turkey. The Siniora brand, a Palestinian brand established in Jerusalem in 1920, is the first in the region, a mortadella with sliced olives, pistachios or peppercorn.<ref>{{Cite web|title = Farmer Jack — a Siniora Sons Inc. Company|url = http://farmerjack.ps/en/|website = farmerjack.ps|access-date = 11 February 2016|archive-date = 31 March 2016|archive-url = https://web.archive.org/web/20160331170201/http://farmerjack.ps/en/|url-status = dead}}</ref> Lebanese {{transliteration|apc|Al-Taghziah}} is a brand that is sold around the world.<ref>{{cite web|title=Al-Taghziah|url=http://altaghziah.com/newweb/|access-date=16 December 2012|archive-date=25 June 2012|archive-url=https://web.archive.org/web/20120625142731/http://altaghziah.com/newweb/|url-status=dead}}</ref>

====Poland====
In Poland, {{lang|pl-PL|mortadela}} slices are sometimes dipped in batter, fried and served with potatoes and salads as a quicker (and cheaper) alternative to traditional pork cutlets.<ref>{{Cite web |title=What Poles Ate When There Was Nothing to Eat |url=https://culture.pl/en/article/what-poles-ate-when-there-was-nothing-to-eat |access-date=6 May 2021 |website=Culture.pl |language=en}}</ref>

====Romania====
In Romania, a similar cold cut is also known as {{lang|ro-RO|parizer}}. In Hungary, a similar product is called {{lang|hu-HU|mortadella}} and a plain variety called {{lang|hu-HU|pariser}}, {{lang|hu-HU|parizer}} or {{lang|hu-HU|párizsi}}. The term {{lang|bs|parizer}} is also often used in Bosnia-Herzegovina and Croatia, while {{lang|und-039|parizier}} is used in other territories of the Balkans. It mainly differs from mortadella and similar salami in that garlic is used instead of myrtle and it does not contain pieces of fat, pistachios or olives.<ref name="volim-meso.hr">{{cite web |date=5 May 2016 |title=Parizer ili pariška salama nema veze s Parizom |url=https://www.volim-meso.hr/parizer-pariska-salama-nema-veze-s-parizom/}}</ref>

====Russia and former Soviet Union====
In Russia and other former Soviet states, a very similar product is called {{transliteration|ru|[[Doctor's sausage|doktorskaya kolbasa]]}} ({{langx|ru|link=no|Докторская колбаса}}, {{literally|doctor's sausage}}). However, this product is usually made from a mixture of beef and pork (sometimes beef and lamb or chicken for [[Halal|religious]] [[Kashrut|reasons]]) and does not include pieces of fat or myrtle; mortadella-style sausages with bits of fat are called {{transliteration|ru|lubitelskaya}} and {{transliteration|ru|stolichnaya}}. Instead, it is flavoured with just [[cardamom]], sometimes [[coriander]] and [[nutmeg]], and also traditionally contains eggs and milk, which are usually absent in traditional mortadella. Unlike mortadella, {{transliteration|ru|doktorskaya kolbasa}} contains lower amounts of fat and is high in proteins.

The name "doctor's sausage" was coined in the Soviet Union in the 1930s to refer to sausages and meat products recommended by doctors to help with undernourishment and stomach problems. During the Soviet era, it was commonly advertised as being nutritious (due to its low-fat content) and remains popular throughout former Soviet states to the present day.<ref>{{cite web |date=3 November 2018 |title=Russian Kitchen – Why the Soviets' favorite bologna was called "doctor's sausage"? |url=https://www.rbth.com/russian-kitchen/329437-doctors-sausage-soviet-russian-kitchen |work=Russia Beyond the Headlines}}</ref>

====United States====
Mortadella was banned from import into the United States from 1967 to 2000 due to an outbreak of African swine fever in Italy.<ref>{{cite web |last1=Stanley |first=Alessandra |date=13 February 2000 |title=The Return of Mortadella |url=https://www.nytimes.com/2000/02/13/weekinreview/february-6-12-the-return-of-mortadella.html |work=The New York Times}}</ref> The ban in the United States was lifted due to a [[veterinary equivalency]] agreement that allowed countries to export products that had been shown to be disease-free as part of an overall agreement that would allow products deemed safe in the United States to be exported to the European Union.<ref>{{cite web |last1=Stanley |first=Alessandra |date=10 February 2000 |title=Bologna Journal; Coming to a Deli Near You: A Long-Taboo Sausage |url=https://www.nytimes.com/2000/02/10/world/bologna-journal-coming-to-a-deli-near-you-a-long-taboo-sausage.html |work=The New York Times}}</ref> The plot of the 1971 comedy film ''[[Lady Liberty (film)|Lady Liberty]]'', starring [[Sophia Loren]], is based on the United States ban on mortadella.<ref>{{cite web | author-last=Canby | author-first=Vincent | author-link=Vincent Canby |date=8 June 1972 |title=Film: Sophia Loren Leads Cast of 'Lady Liberty' |url=https://www.nytimes.com/1972/06/08/archives/film.html |work=The New York Times}}</ref><ref>{{IMDb title|id=0068970|title=Lady Liberty}}</ref>

In the 2020s, mortadella experienced a surge of interest, with numerous restaurants in New York and Los Angeles featuring mortadella dishes.<ref>{{cite web | author-last=Moskin | author-first=Julia |date=28 November 2023 |title=How Mortadella Went From Cold Cut to Hot Item|url=https://www.nytimes.com/2023/11/28/dining/mortadella.html |work=The New York Times}}</ref><ref>{{cite web | author-last=Breijo | author-first=Stephanie |date=26 January 2023 |title=This is the 'trendy' Italian meat with 1,000 years of staying power|url=https://www.latimes.com/food/story/2023-01-26/mortadella-italian-meat-trend-la |work=The Los Angeles Times}}</ref>

====Vietnam====
{{lang|vi|[[Chả lụa]]}} or Vietnamese mortadella is sometimes used as an accompaniment to the Vietnamese dish {{lang|vi|[[bánh cuốn]]}}.<ref>{{cite web|url=http://noodlepie.typepad.com/blog/2004/07/stall_1006_banh.html|title=Stall 1006 – Banh Cuon – noodlepie|work=typepad.com}}</ref>

==See also==
{{Portal|Italy|Food}}
* {{lang|it|[[Mortadella di Campotosto]]}}
* [[Pigs in culture]]

==References==
{{Reflist}}

==Further reading==
* {{Citation | title=Lazio's Agri-Food Heritage, Between Biodiversity and Tradition | editor1-last=Di Giovannantonio | editor1-first=Claudio | editor2-last=Ghini | editor2-first=Guido | publisher=ARSIAL | year=2019 | ref={{harvid|ARSIAL|2019}} | url=https://www.arsial.it/app/uploads/Lazios-Agri-Food-Heritage.pdf | access-date=June 10, 2025}}
<!-- also at [https://lifegrace.eu/images/PDF/Schede_Life_Grace_ENG.pdf] -->
* {{Citation | title=Tuscany, Excellence in Taste - All Tuscan PDO and PGI trademark products | publisher=Regione Toscana | year=2017 | ref={{harvid|Regione Toscana|2017}} | url=http://prodtrad.regione.toscana.it/spaw2/uploads/files/TUSCANY,%20EXCELLENCE%20IN%20TASTE.pdf | access-date=June 10, 2025}}
* {{Citation | editor1=Giovanni Tavano | editor2=Agostion Corronca | editor3=Giuseppe Cavaliere | editor4=Piergiorgio D'Andrea | editor5=Agostino Sacchetti | title=Atlante dei Prodotti Tradizionali d'Abruzzo - Atlas of Traditional Products | publisher=ARSSA | year=2006 | ref={{harvid|ARSSA|2006}} | url=https://www.regione.abruzzo.it/system/files/agricoltura/pord_agroalimentari/Atlante_prodotti_tipici.pdf | access-date=June 10, 2025}}
* {{Citation | title=Atlante dei Prodotti Tipici e Tradizionali | publisher=ERSAF, Regione Lombardia | year=2014 | ref={{harvid|ERSAF|2014}} | url=https://www.ersaf.lombardia.it/wp-content/uploads/2023/07/Atlanteprodottitipicietradizionali2014_13383_856.pdf | access-date=June 10, 2025}}

==External links==
{{Commons category}}
{{Commons category|Mortadella sandwiches}}
* [https://mortadellabologna.com/ Consorzio Mortadella Bologna] {{in lang|it}}
* [https://www.salumi-italiani.it/en/salumi/cooked-deli-meats-en/mortadella/ Istituto Valorizzazione Salumi Italiani (IVSI)]: Mortadella
* [https://web.archive.org/web/20050325132243/http://www.pubit.it/sunti/psi0102a.html Carlo Cantoni and Patrizia Cattaneo, "La mortadella: aspetti attuali tecnici della sua produzione"] {{in lang|it}}

{{Sausage}}
{{Authority control}}

[[Category:Cuisine of Emilia-Romagna]]
[[Category:Italian sausages]]
[[Category:Cooked sausages]]
[[Category:Lunch meat]]
[[Category:Olive dishes]]