Culture & Lifestyle • Food

Mortadella

Mortadella is a large Italian cured pork sausage or salume, traditionally associated with Bologna in Emilia-Romagna.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Mortadella is a large Italian cured pork sausage or salume, traditionally associated with Bologna in Emilia-Romagna. It is made from finely ground pork mixed with visible cubes of pork fat and seasoned with spices; some versions also include pistachios or myrtle berries. The product is commonly sliced thin and eaten as a cold cut.

Origins

Mortadella is traditionally linked to Bologna, where it became a notable product of regional cured-meat production. Some accounts trace the name to Latin terms associated with myrtle or mortar, reflecting older seasoning and preparation methods.

Preparation and ingredients

The sausage is made from finely ground pork mixed with diced pork fat and seasonings, then cooked. Modern commercial versions may vary in spices and inclusions such as pistachios, while traditional recipes emphasize pepper and aromatic seasonings.

Protected designation

Mortadella Bologna is recognized as a protected geographical indication, meaning production standards and geographical limits apply to products using that name. This distinguishes the Bologna-style product from generic mortadella-style sausages made elsewhere.

Culinary use

Mortadella is typically served sliced thin as a sandwich filling, antipasto, or charcuterie item. Its mild flavour and smooth texture make it a common deli meat in Italy and in international markets.

Key facts

Mortadella is a traditional Italian cold cut made from finely ground pork and pork fat.
It is especially associated with Bologna and the wider Emilia-Romagna food tradition.
The sausage’s characteristic appearance comes from small cubes of pork fat dispersed through the meat.
Traditional seasoning includes peppercorns; some versions also use pistachios or myrtle berries.
Mortadella Bologna is protected as a geographical indication in the European Union.

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Canadian context

Mortadella is widely sold in Canadian delis, Italian grocery stores, and sandwich shops, and it is commonly recognized in Canada as an Italian-style cold cut.

Frequently asked questions

What is mortadella?

Mortadella is an Italian cured pork sausage or salume made from finely ground pork and cubes of pork fat.

Where does mortadella come from?

It is traditionally associated with Bologna, in the Emilia-Romagna region of Italy.

What gives mortadella its speckled look?

The pale meat is studded with small cubes of pork fat, and sometimes pistachios, which create the mottled appearance.

Is mortadella cooked?

Yes. Mortadella is cooked or heat-cured after being stuffed into a casing.

Is Mortadella Bologna a protected name?

Yes. Mortadella Bologna is protected in the European Union as a geographical indication.

References

Wikipedia — https://en.wikipedia.org/wiki/Mortadella
Supports: Definition, ingredients, fat content, seasoning, and cooked preparation.
Food Network — https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-mortadella
Supports: Description of mortadella as an emulsified pork sausage, ingredients, and regional association with Emilia-Romagna.
CalItalia Food — https://calitaliafood.com/blog/what-is-mortadella-italys-most-misunderstood-cold-cut/
Supports: Bologna origin and Mortadella Bologna IGP/PGI protection.
Salumificio Pasini — https://salumipasini.com/en/what-is-mortadella/
Supports: Etymology traditions, Bologna association, and product description.
Bon Appétit — https://www.bonappetit.com/story/what-is-mortadella
Supports: General culinary description, texture, and use as a deli meat.
Cheese Connoisseur — https://www.cheeseconnoisseur.com/mastering-mortadella/
Supports: Availability in Canada and general description of the product.