Forktionary

Mortadella

Cured Meat

Mortadella Cured Meat

At a Glance

  • Category Cured Meat

The Forktionary Angle

"Unlocking the secrets of Italy's iconic emulsified sausage."

Definition

A large Italian sausage or cold cut of heat-cured pork, often with pistachios, known for its mild flavor.

Common Usage Sandwiches, Charcuterie Boards, Pasta Fillings
Optimal Storage Refrigerate up to 7 days after opening
Protein Content ~14g per 100g serving

Flavor Profile

The primary flavor notes for Mortadella are:

Mild Savory Slightly Sweet Umami

Chef’s Secret

Lightly crisp thin slices in a pan before adding to sandwiches or salads for an enhanced texture and caramelized flavor.

Best Substitutes

Bologna

Ratio 1:1

Ham

Ratio 1:1

Buying Guide

Look for a smooth texture and even fat distribution. Avoid slices that appear dry or discolored.

Culinary Pairings

Pistachios Olives Provolone Focaccia Lambrusco

Recipes Using Mortadella

Bears Style Sub image 123
Technique North American Lunch Technique

Bears Style Sub

Fuel your Chicago Bears game day with this epic sub! Inspired by playoff noshing, this recipe features a hearty blend of salami, mortadella, hot capicola, and provolone, layered with crisp lettuce, juicy tomatoes, and sharp onions. A zesty homemade dressing ties it all together. Easy to make in under 15 minutes!

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America's Test Kitchen Ragu Alla Bolognese image
Equipment 60 Minutes Or Less Savory Poultry

America's Test Kitchen Ragu Alla Bolognese

Experience an umami explosion with this rich and decadent Bolognese sauce, enough to coat 2 pounds of pasta! This America's Test Kitchen recipe, inspired by Season 13's Ultimate Italian episode, delivers a silky, meaty sauce that's perfect for a special occasion or a cozy weeknight meal. Leftovers? Even better! Refrigerate for up to 3 days or freeze for up to a month. Get ready to pass the Parmesan!

See Complete Recipe