Mortadella Masters
The true Mortadella is made in Bologna. It is made with finely ground pork, lard, peppercorns, coriander, anise, pistachio pieces and wine. The sausages of Mortadella are usually quite large and weigh from 3 to 180 pounds. Pasquini is considered one of the top producers. They also make Coppa di testa, Cotechino (pork sausage with pork rind/skin), Pancetta (cured pork belly), Salame, Salsiccia Passita (dried pork shoulder sausage) and Zampone (ground pork stuffed into the skin of a pig's foot).
Salumificio Pasquini e Brusiani
Via delle Tofane, 38
40134 Bologna (BO)
tel: +39-051-6143697
Proprietor: Ennio Pasquini
Established: 1934
For more information about this controlled IGP sausage visit: Consorzio Mortadella di Bologna
A faux version of this delicacy made in the USA is fortunately called "baloney".
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