Mortadella is a large
Italian sausage or cold cut (salume) made of finely hashed/ground
heat-cured pork sausage which incorporates at least 15% small cubes of pork fat
(principally the hard fat from the neck of the pig). It is delicately flavored
with spices, including whole or ground black pepper, myrtle berries, nutmeg,
coriander and pistachios and/or olives.
Mortadella originated in Bologna, the capital of
Emilia-Romagna; elsewhere in Italy it may be made either in the Bolognese manner
or in a distinctively local style. The mortadella of Prato is a Tuscan
speciality flavoured with pounded garlic. The mortadella of Amatrice, high in
the Apennines of northern Lazio, is unusual in being lightly smoked.
Mortadella sandwich is any sandwich using mortadella, and also refers to a very popular sandwich in Brazil especially
Sao Paulo made with mortadella sausage. The sandwich is made from nearly a
half of a pound of mortadella sausage, provolone cheese, sourdough bread,
mayonnaise and dijon mustard.