The recipe of mortadella has been kept secret by the Guild of Salarioli (those who cured the pork meat) for a long time. Its first publication in 600 was the doing of Vincenzo Tanara. In 1661 the Guild of Lardaroli and Salaroli began to work hard so that this exquisite sausage would be given a denomination of origin to certify its quality and goodness. In the Etruscan mortadella ham is added instead of lardons, so these two traditional deli meats of our tradition “get married”, giving life to a really original and highly sought-after deli meat.
Organoleptic properties The Etruscan mortadella has a crushed shape and externally boasts a nice biscuit colour given by cooking; the slice is rosy with consistent, firm, white lardons, which are evenly distributed, as well as pistachios. The aroma upon slicing is unmistakable, delicious, typical. The texture is silky, the flavour especially subtle thanks to the presence of prosciutto. Remove the casing and trim the outer part, cut mortadella into thin slices, possibly with the slicer, to obtain maximum 1 millimetre-thick slices. It must be said that, in some areas, tradition requires that mortadella be cut by hand into slices a few centimeters thick and then into wedges. It can be found diced in the preparation of recipes.
Pairing and Wines
Often it is good to be "different" in order to be together: this is the reason why mortadella and Champagne is now one of the well-established pairings. Aromas of nutmeg and pepper for the mortadella, vinous imprint and acidity for the champagne, here is the winning arrangement!
Mortadella expresses its full potential within two slices of homemade bread, perhaps with the addition of a pickled red pepper that enhances the softness and sweetness of this deli meat. To be absolutely tasted also in the Tuscan flat bread and in the Genoese focaccia, a way to never forget its good taste.