Mortadella is the original cooked sausage from the city of Bologna in northern Italy. In the
U.S. about a hundred years ago, Americans had trouble with the "gn" sound at the end of
the word - which is like the Spanish ñ or the "ny" sound in "canyon" - and pronounced it
"baloney." In the 1920s, baloney became U.S. slang for something that was nonsense,
after Americans started making the sausage out of odds and ends and fillers instead of
the 100% pure pork - ham, shoulder, bacon - that is in Mortadella.
Unlike American baloney, Mortadella from Bologna has ancestors and a pedigree. The
first recipes are from the 1560s, shortly after the first printed cookbook, which appeared in
Florence - Firenze - at the end of the 15th century. Now, Mortadella is an IGP product -
Indicazione Geografica Protetta or "Indication of Protected Origin." This is a European
Union designation that certifies authenticity.
Real Mortadella is soft, pink with white flecks and green specks. The white flecks are tiny
pieces of fat, little flavor bursts. The green specks are pistachios that provide a contrast of
crunch and color. And a bit of history. Native to western Asia, they were consumed as
long as 7,000 years ago. The Emperor Tiberius supposedly brought them to Ancient
Rome in the first century, where they became a luxury item. Even the pistachios in our
Mortadella are pedigreed; they have their own DOP - Denominazione d'Origine Protetta or
"Denomination of Protected Origin" designation.
O.K., we have to admit it: American baloney has things that we don't -- corn syrup,
modified food starch, sodium lactate, sodium phosphates, sodium diacetate, sodium
erythorbate (made from sugar), sodium nitrite, flavorings, and extractives of paprika. We
also don't have a catchy jingle. And you will never chance upon a Mortadellamobile
roaming the streets in your neighborhood.
On the other hand, you probably won't need a wine pairing suggestion for baloney,
whereas we recommend a nice sangiovese di romagna with our Mortadella.
You choose - cute tunes or good food.
U.S. about a hundred years ago, Americans had trouble with the "gn" sound at the end of
the word - which is like the Spanish ñ or the "ny" sound in "canyon" - and pronounced it
"baloney." In the 1920s, baloney became U.S. slang for something that was nonsense,
after Americans started making the sausage out of odds and ends and fillers instead of
the 100% pure pork - ham, shoulder, bacon - that is in Mortadella.
Unlike American baloney, Mortadella from Bologna has ancestors and a pedigree. The
first recipes are from the 1560s, shortly after the first printed cookbook, which appeared in
Florence - Firenze - at the end of the 15th century. Now, Mortadella is an IGP product -
Indicazione Geografica Protetta or "Indication of Protected Origin." This is a European
Union designation that certifies authenticity.
Real Mortadella is soft, pink with white flecks and green specks. The white flecks are tiny
pieces of fat, little flavor bursts. The green specks are pistachios that provide a contrast of
crunch and color. And a bit of history. Native to western Asia, they were consumed as
long as 7,000 years ago. The Emperor Tiberius supposedly brought them to Ancient
Rome in the first century, where they became a luxury item. Even the pistachios in our
Mortadella are pedigreed; they have their own DOP - Denominazione d'Origine Protetta or
"Denomination of Protected Origin" designation.
O.K., we have to admit it: American baloney has things that we don't -- corn syrup,
modified food starch, sodium lactate, sodium phosphates, sodium diacetate, sodium
erythorbate (made from sugar), sodium nitrite, flavorings, and extractives of paprika. We
also don't have a catchy jingle. And you will never chance upon a Mortadellamobile
roaming the streets in your neighborhood.
On the other hand, you probably won't need a wine pairing suggestion for baloney,
whereas we recommend a nice sangiovese di romagna with our Mortadella.
You choose - cute tunes or good food.
| Mortadella With Pistachios Italian Cured Meats |
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| 3 packages 10%OFF 6 packages 15%OFF |
| Mortadella With Pistachio (Sliced) Web price $4.95 |
Final sale on this item
Origin: Italy
Weight: approx. 0.25lbs
Sliced and Vacuum packed
>> Refrigerated shipping option required at checkout
Weight: approx. 0.25lbs
Sliced and Vacuum packed
>> Refrigerated shipping option required at checkout
Your order will be shipped refrigerated
1-2 business days (USA only) within two
business days. Flat rates are charged for
shipping and handling.
Please note that this is a very delicate and
temperature sensitive product and we can't
accept returns..
Final sale on these item
1-2 business days (USA only) within two
business days. Flat rates are charged for
shipping and handling.
Please note that this is a very delicate and
temperature sensitive product and we can't
accept returns..
Final sale on these item
|
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Italian vinegar and olive oil, without the outrageous
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Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
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