Mortadella, we love you.
also exists. As a result of that jump, there’s some confusion in the United States about mortadella, according to Borri. In Italy, “there is not just one mortadella” but many, he says. They’re usually made of 100% pork but with regional variations, he explains, comparing it to prosciutto, an umbrella term referring to a leg of pork that exists in varieties like prosciutto di Parma, prosciutto di San Daniele, and so on.
Stateside, what we call mortadella is usually actually mortadella Bologna, Borri says, a variety that carries acertifying that it was made within specific regions of Italy using particular standards. And though bologna shares a name with the Italian city, that sandwich meat is more of a North American creation;How do I know I’m getting the good stuff? And what is “the good stuff” anyway?
You can tell by the mouthfeel, primarily. Borri seeks out meat that feels soft in the mouth and chews into a consistent texture, without defined pieces in each bite. “You want something smooth and silky in texture, very rich in flavor, and fatty,” Hernandez explains. That’s a sign of a more controlled method of cooking since “if you cook at too high heat or too aggressive of a manner, you’ll get more of a grainy texture.
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