PGI Mortadella Bologna

HISTORY
The origins of Mortadella Bologna are connected to the areas of the ancient Estruscan Felsina (Bologna) and Bonomia dei Galli Boi, rich in oak trees that provided local pigs, both wild and domesticated, with tasty acorns. In the Archeological Museum of Bologna, the first evidence of what is believed to be a Mortadella producer is kept: a stele dating back to the Roman Empire on which there are seven piglets herded to pasture on one side and a mortar with pestle on the other side. The mortar was used by the Romans to pound and mix pork meat with salt and spices. This suggests that the name Mortadella derives from "mortarium".

CHARACTERISTICS
PGI Mortadella Bologna, made from pure pork, is a pink cooked sausage with a cylindrical or oval shape and an intense fragrance, slightly spicy. For its preparation only precious cuts are used (meat and high-quality lard), properly shredded in order to obtain a fine paste. The flavour is full and well balanced. Once cut, the surface is smooth with a uniform bright pink colour. Mortadella Bologna exudes a particular and aromatic scent and has a traditional delicate taste.
PRODUCTION AREA
PGI Mortadella Bologna is produced in the entire territory of Emilia Romagna.
FOLLOW THE TASTE!
Come and enjoy it at Mortadella Please, in Zola Predosa on October 17