|
 One
of the most well known products to emerge from “BolognaLa
Grassa” or Bologna the Fat, as the city is known
throughout Italy, is the “Mortadella” sausage.
The sausage takes its name from the Latin “myrtatum”
referring to the ancient Roman preparation of the
sausage with myrhh.
In the Middle Ages, seasonings included myrtle berries.
Mortadella is made in different sizes, the choicest
being the larger ones.
Today the meat is ground very finely
and mixed with coarsely ground backfat, plus the usual
preserving agents, salt, finely ground white pepper,
black peppercorns, coriander seeds, mixed spices,
shelled pistachios, and wine - before it is finally
cooked.
|
