How Mortadella Became Italy’s Favorite Culinary Treasure
Explore mortadella, Italy’s iconic cold cut, known for its smooth texture, rich flavor, and versatility in sandwiches and antipasti.
- Prep Time: 1 hour
- Cook Time: 2–3 hours
- Total Time: 4 hours
- Yield: 1 large mortadella sausage 1x
- Category: Cold Cut / Sausage
- Method: Poaching
- Cuisine: Italian
Ingredients
Scale
- 1 kg Pork Shoulder: Main meat base.
- 200 g Pork Fat: Diced into small cubes.
- 150 g Crushed Ice: Keeps the mixture smooth.
- 20 g Salt: For seasoning.
- 10 g Sugar: Balances flavor.
- 1 tsp Black Pepper: Ground or whole.
- 1/2 tsp Nutmeg: Freshly grated.
- 1/2 tsp Garlic Powder: Adds depth.
- 50 g Pistachios (optional): Shelled and unsalted.
- Sodium Nitrite (optional): Preserves pink color.
- Natural or Synthetic Casings: Holds the mixture.
Instructions
- Prepare Ingredients
- Cut pork and fat into small pieces.
- Freeze slightly. Soak casings in warm water.
- Grind and Mix
- Grind pork and blend with ice until smooth.
- Add salt, sugar, spices, and mix well.
- Fold in diced fat and pistachios.
- Stuff Casings
- Fill casings with the mixture.
- Tie the ends securely.
- Cook
- Poach in water at 75–80°C (167–176°F) for 2–3 hours.
- Ensure inside reaches 68–70°C (155–158°F).
- Cool and Slice
- Cool in ice water and refrigerate overnight.
- Slice thinly and serve.
Nutrition
- Serving Size: 50g
- Calories: 150 kcal
- Sugar: 0.5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 25mg
Keywords: Mortadella
Find it online: https://familiarrecipes.com/mortadella-guide/