If you walk into an authentic Italian deli, you will see large, pale pink cylindrical pieces of mortadella hanging behind the deli counter, with white cubes of fat and occasionally with green pistachio pieces throughout. At Bricco Salumeria, mortadella appears on both our classic Italian sandwich and as part of a specialty focaccia featuring stracciatella cheese, pear jam, and crushed pistachios. However, when Americans first lay eyes on mortadella, they immediately start thinking, “that fancy bologna.” This comparison does not give the Italian staple the justice it deserves. Below is all you want to know about what makes mortadella worth purchasing.

What Is Made Into Mortadella?

Traditional mortadella begins with finely ground pork that is mixed with small cubes of pork fat known as lardelli. The pork is then ground again multiple times until it achieves a smooth, almost velvety consistency. While traditional mortadella from Bologna contains black peppercorns, many variations include pistachios and/or myrtle berries. Once the mixture is prepared, the mixture is placed into large casings and slowly baked in a dry-air oven for up to 24 hours based upon the size of the mortadella. As a result, the final product is a tender and moist deli meat unlike anything found in a grocery store packaged form.

How Is Mortadella Different Than Bologna?

This is the point where people become confused. America’s bologna was created based on mortadella; however, that is where the similarities stop. While bologna utilizes lower quality meat scraps and is filled with a variety of filler products, preservatives and artificial flavoring, mortadella is made with specific cuts of pork shoulder and back fat. Since the quality of the meat utilized directly relates to how the final product tastes, there is a marked difference. Genuine mortadella has a silky texture that nearly melts in your mouth while bologna tastes like bologna. Additionally, the fat distribution within each product differs. Within mortadella, the white cubes of fat are apparent and are intended to help maintain moisture levels within the meat and to contribute flavor. Within bologna, the fat is simply ground into the product and blended with the remaining ingredients.

Why Is Mortadella So Much More Expensive?

Premium ingredients cost money. High-quality pork cuts, actual spices, and traditional preparation methods are used when creating genuine mortadella. The slow baking method utilized to create mortadella holds the use of oven space for hours. If you are receiving mortadella shipped from Bologna, the actual cost of shipping from Italy must be factored into the cost of the product. A pound of good quality mortadella will run approximately three times as much as bologna. You are not comparing apples and oranges, though; you are comparing a handcrafted product to mass-produced lunch meat.

What Does Mortadella Actually Taste Like?

Genuine mortadella has a delicate pork flavor along with subtle notes of pepper and spices. Mortadella is not as salty as salami nor as pungent as prosciutto. The white cubes of fat present in mortadella provide richness without contributing excess grease. When you take a bite of a mortadella sandwich, the meat should feel soft and smooth, rather than being chewy or tough. The pistachios (when included) provide a subtle nutty crunch. The flavor of mortadella is mild enough that it will not overpower additional ingredients, which is why it is often paired with creamy stracciatella and sweet pear jam on a specialty focaccia.

How Should Mortadella Be Served?

In Italy, mortadella is usually sliced very thinly – roughly the same thickness as two credit cards. Slicing mortadella too thickly causes it to be overly heavy in your mouth. At Bricco Salumeria, we slice our mortadella fresh for each sandwich. You may enjoy mortadella as part of a classic Italian sub with additional cured meats, or on warm focaccia where the olive oil utilized in the bread provides a perfect complement to the rich flavors of the mortadella. Many people cut their mortadella into cubes for antipasto platters or wrap it around breadsticks. Regardless of the method you choose to utilize your mortadella, it is best enjoyed shortly after it is sliced, as mortadella dries out faster than harder salamis.

Are you ready to experience authentic mortadella similar to how Italian delis have been serving it for generations? Visit us at Bricco Salumeria located in Boston’s North End, and taste the difference between true mortadella and what you may have referred to as bologna growing up.