Catering Italian food on the hugest scale you ever seen the giant Mortadella of Bologna is made on a totally awesome scale and very good to eat!
I have been eating Mortadella ever since I can remember and I’m not even Italian. But I never knew Mortadella can be this big.
Apparently, in Bologna and the surrounding area, the boiled sausage known as Mortadella can be as heavy as 200 kilograms. Even weirder is the fact that it’s cut into the thinnest slices, so its taste and aroma can be fully appreciated.
If that’s really the case then one of those giant Mortadellas is enough to feed the whole city.
Catering Italian Food The Giant Mortadella Of Bologna
Mortadella Facts
Mortadella (Italian pronunciation: [mortaˈdɛlla]) is a large Italian sausage or cold cut (salume [saˈluːme]) made of finely hashed or ground, heat-cured pork sausage, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is a staple product of Bologna, Italy. It is flavoured with spices, including whole or ground black pepper, myrtle berries, nutmeg and pistachios, jalapeños and/or olives, though those with flavours are not made with the original recipe from Bologna.
Traditionally, the pork filling was ground to a paste using a large mortar (mortaio [morˈtaːjo]) and pestle. Two Roman funerary steles in the archaeological museum of Bologna show such mortars. Alternatively, according to Cortelazzo and Zolli Dizionario Etimologico della Lingua Italiana 1979-88, mortadella gets its name from a Roman sausage flavoured with myrtle in place of pepper.
The Romans called the sausage farcimen mirtatum (myrtle sausage), because the sausage was flavoured with myrtle berries, a popular spice before pepper became available to European markets. Anna Del Conte (The Gastronomy of Italy 2001) found a sausage mentioned in a document of the official body of meat preservers in Bologna dated 1376 that may be mortadella.
Mortadella originated in Bologna, the capital of Emilia-Romagna; elsewhere in Italy it may be made either in the Bolognese manner or in a distinctively local style. The mortadella of Prato is a Tuscan speciality flavoured with pounded garlic. The mortadella of Amatrice, high in the Apennines of northern Lazio, is unusual in being lightly smoked. Because it originated in Bologna, this contributed to the naming of the American meat bologna.
Mortadella Bologna has Protected Geographical Indication status under European Union law. The zone of production