Mortadella
Mortadella
Mortadella (pronunciation: /mɔːrtəˈdɛlə/) is a large Italian sausage or luncheon meat made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat (primarily the hard fat from the neck of the pig). It is traditionally flavoured with black pepper grains, but modern versions can also contain pistachios or olives.
Etymology
The term Mortadella originated from the Latin words "murtatum" (sausage seasoned with myrtle berries) and "dola" (a type of sausage). The name is often thought to derive from "mortaio" (mortar), referring to the grinding of the meat in a mortar.
Related Terms
- Sausage: A type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings.
- Luncheon Meat: Precooked, processed meat, often sausage or ham, that is sliced and served cold or hot on sandwiches or on party trays.
- Pork: The culinary name for meat from a domestic pig (Sus scrofa domesticus).
- Pistachio: A member of the cashew family, is a small tree originating from Central Asia and the Middle East.
- Olive: A species of small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin.
External links
- Medical encyclopedia article on Mortadella
- Wikipedia's article - Mortadella
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