The production of Bolognese sausage, however, can be located in an area of great Roman influence and which extends from Emilia Romagna to the region of Lazio (the regions of Emilia Romagna, Piedmont, Lombardy, Veneto, Tuscany, the Marches, Latium and the province of Trento). 

 

The mortadella is the most well known sausage of the Bolognese tradition, with historical origins dating back to the 17th century.

 

The Mortadella Bologna sausage can be eaten in many different ways. It can be sliced in little cubes and served with fresh vegetables and cheese, or it can be finely sliced and used as a stuffing to flavour typical dishes (meat-based or rustic timbale).

 

Once sliced the mortadella must be eaten in a short period to avoid that it becomes dry. If purchased vacuumed it is necessary to preserve it in a refrigerator to maintain its aroma and colour.

 

Production

The production technique for the Mortadella Bologna is unique: it starts with mashed meat which is mashed and reduced to a creamy emulsion. Then cubes of fat, mainly from gullets,  are added. The paste is afterwards packed in desired measures (mortadella is available in all sizes: from 500 grs to 50 Kg) into natural or plastic packing and undergoes a boiling phase. This phase is the most delicate, which gives the mortadella its characteristic aroma and its typical softness. The process also foresees the use of dried air furnaces with cooking times which last from a few hours to a whole day. What follows is a cold water shower and a period in cold cells allowing the product to stabilise itself.