Lyla Lindsey
Mortadella is a type of Italian sausage made from cured pork and at least 15% pork fat cubes, seasoned with spices like black pepper and myrtle berries, and often accented with pistachios. While the most famous variety, Mortadella Bologna, is made purely from pork, other varieties incorporate beef or horse meat. In Australia, the availability and composition of mortadella may vary, but it is likely to be found in delicatessens, supermarkets, or Italian specialty grocers, either fresh or packaged.
| Characteristics | Values |
|---|---|
| Main Ingredient | Cured pork |
| Fat Content | At least 15% small cubes of pork fat |
| Spices | Peppercorns, pistachios, myrtle berries |
| Variations | SB (pork and beef), SE (pork and horse meat) |
| Calories | Pure pork: 317 calories per 100g; Pork and beef: 388 calories per 100g |
| Weight | Typically 12-14 kg |
| Texture | Silky mouthfeel and hearty |
| Origin | Bologna, Italy |
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What You'll Learn
Pure pork mortadella
The main ingredient in mortadella is pork, and the meat used can come from various parts of the pig, including the shoulder, loin, or belly. The pork is ground or chopped until it becomes a fine, smooth paste, giving mortadella its characteristic soft, delicate texture.
In addition to pork, mortadella typically contains a mix of spices and flavourings, such as black pepper, white pepper, myrtle berries, nutmeg, coriander, and cinnamon, which give it a unique, slightly spicy taste. Some recipes also include pistachios or other nuts, which add a contrasting texture and a pop of flavour.
To make mortadella, the ground pork is mixed with the spices, flavourings, and, optionally, nuts. This mixture is then typically stuffed into a casing, such as beef or hog casing, and then slowly cooked. The cooking process can be done in various ways, including baking, steaming, or curing, and it gives mortadella its characteristic firm yet yielding texture.
In Australia, mortadella is commonly made with 100% pork, following the traditional Italian methods and recipes. The country has a strong tradition of pork production and curing, making it well-suited to producing high-quality mortadella. The climate in Australia also lends itself well to the drying and curing processes necessary for meat preservation.
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Mixed pork and beef mortadella
Mortadella is a large Italian sausage, composed of finely hashed or ground cured pork, with at least 15% pork fat cubes. The sausage is traditionally flavoured with peppercorns, but modern versions may also contain pistachios or, less commonly, myrtle berries. The best-known version of mortadella is mortadella Bologna PGI, but other varieties are found across Italy, including some made with other meats.
In Australia, mortadella is typically made from a mixture of pork and beef. This variety of mortadella has a higher calorie count than the traditional pure pork sausage, with 388 calories per 100 grams compared to 317 calories per 100 grams for the pure pork version. The higher fat content of the pork and beef mixture gives the sausage a silkier mouthfeel and a heartier texture.
The production process for mortadella involves emulsifying the meat and fat, which gives the sausage its distinctive appearance. The meat is finely hashed or ground, and the fat is incorporated in small cubes. The sausage is then cooked, and typically served in thick cubes or thin slices as an appetizer or on a charcuterie board.
In terms of nutrition, mortadella made from mixed pork and beef has a higher fat content and slightly different nutritional profile compared to pure pork mortadella. While it still contains good quantities of vitamins B1, B2, and niacin, as well as mineral salts such as zinc, iron, and phosphate, the higher fat and sodium content mean it is not recommended for people with hypertension.
Overall, mixed pork and beef mortadella is a delicious and hearty sausage, with a rich flavour and silky texture. While it should be consumed in moderation due to its high fat and sodium content, it can be a tasty addition to sandwiches, pasta dishes, or enjoyed as part of a charcuterie board.
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Other meat mortadellas
While mortadella is traditionally made from finely hashed or ground cured pork, with at least 15% small cubes of pork fat, there are also varieties made from other meats. These include mortadella di cavallo, made from horse meat, and versions from other countries, such as Morocco, Algeria, Egypt, Iran, Iraq, Syria, Lebanon, Jordan, Palestine, the United Arab Emirates, Qatar, Saudi Arabia, Kuwait, and Israel, where halal or kosher mortadella is made from chicken, beef or turkey. In Russia and other former Soviet states, a product similar to mortadella is called "doktorskaya kolbasa" or "doctor's sausage", and is usually made from a mixture of beef and pork, or beef and lamb or chicken for religious reasons. It does not include pieces of fat or myrtle, though mortadella-style sausages with bits of fat are called "lubitelskaya" and "stolichnaya". In Hungary, a plain variety of mortadella called "parizer" or "párizsi" is made without garlic, myrtle, fat, pistachios or olives.
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Spices and flavourings
In addition to the classic spices, some producers may add other flavourings to their mortadella. For example, the famous Mortadella Bologna PGI variety may include green pistachios, which add a nutty flavour and texture to the sausage. Other variations of mortadella may include different types of meat, such as beef or horse meat, which can also affect the flavour profile.
The Siniora brand, a Palestinian brand established in Jerusalem in 1920, produces a mortadella with sliced olives, which would add a briny, savoury note to the sausage. In Tuscany, Mortadella di Prato is flavoured with garlic and coloured with alchermes, a type of liqueur with a distinctive red colour.
While the specific spices and flavourings may vary between producers, the combination of fatty pork, spices, and nuts creates the distinctive flavour and texture of mortadella. The sausage is known for its rich, savoury taste and silky mouthfeel, making it a popular choice for sandwiches, charcuterie boards, and pasta dishes.
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Calories and nutrition
The calories and nutrition of mortadella vary depending on its ingredients and method of production. Mortadella made from pure pork contains 317 calories per 100 grams, while mortadella made from a mix of pork and beef contains 388 calories per 100 grams. The higher calorie count in the pork and beef mixture is due to the increased fat content from the beef.
Mortadella is a rich, fatty sausage made from cured pork with at least 15% pork fat cubes. The fat content gives mortadella its signature white "polka dot" appearance. The sausage is traditionally flavoured with peppercorns, but modern variations may include pistachios, myrtle berries, or garlic. Some varieties are also made with other meats, such as beef or horse meat, which can affect the nutritional profile.
Nutritionally, mortadella is high in lipids and sodium, making it unsuitable for individuals with hypertension. However, it contains good amounts of vitamins B1, B2, and niacin, as well as minerals like zinc, iron, and phosphate. It is also a natural source of protein.
The production process of mortadella is important for its nutritional value and flavour. The sausage is baked in dry air ovens, then subjected to a rapid cooling process before being left to rest and cool to room temperature. This "sauna" treatment affects the texture and taste of the sausage.
In terms of consumption, mortadella is often served in thin or thick slices as an appetizer or on a charcuterie board. It is a popular addition to sandwiches, paninis, and pasta dishes, enhancing the flavour of the dish. However, due to its high-calorie content and fat composition, it should be consumed sparingly, especially for those on a diet or aiming for a light meal.
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