The recipe for mortadella has been kept secret for a long time by the Guild of Salarioli (those who cured the pork meat), who had guarded it jealously and with obstinacy. We owe to Vincenzo Tanara its first publication in the XVII century, and, in 1661, the Guilds of the Lardaroli and the Salaroli began to work hard so that this exquisite sausage was given a designation of origin to certify its quality and good taste.
Mortadella Oro has a nice biscuit colour on the outside given by cooking, when sliced it is rosy with white, firm, sizeable pieces of lard, homogeneously distributed, as well as pistachios. The aroma upon slicing is exuberant, lively, typical, balanced and it invites tasting. Its texture is silky. Its taste is piquant, sharp and persistent.
The first thing to do is to remove the casing and trim the outer part, then the mortadella must be cut into thin slices - preferably with the slicer - to obtain slices of up to one millimetre thick. Having said that, in some areas tradition requires mortadella to be cut by hand into slices a few centimetres thick and then into wedges. In the preparation of recipes, we can find it in cubes, dices, strips and sometimes also cut with cookie cutters.
Pairing and Wines
The versatility of mortadella goes very well with a wide selection of Levoni deli meats and the sweet and sour mixed pickled vegetables prepared with fresh vegetables. It is delicious cut into cubes for skewers with sausage and vegetables or with cheese, pineapple, kiwi and apples. Excellent also in pasta seasoning with asparagus, to which it gives aroma and taste. Absolutely to try the grilled mortadella!
The well-established pairing is mortadella and classic method, re-fermented wine in the bottle, or champagne. If you love the intriguing pairings, try this delicious deli meats with an Alcamo CDO: Sicilian white, with a vaguely fruity aroma, still, dry, light, able to accompany mortadella by enhancing its taste and leaving a pleasant freshness on the palate.