Mortadella was born in the 14th century, perhaps thanks to the monks, perhaps thanks to the pork butchers of the Salaroci guild. The origin of the name is not clear. It may derive from the Latin name "farcimen murtatum", a myrtle-flavoured sausage, or from the Latin term mortarium, which meant the mortar used to crush the pork in the pestle. It is made from a mixture of meat and fat. Oval or cylindrical in shape, when cut it has a velvety surface and a uniform bright pink colour; in the slice there must be no less than 15% squares of pearly white adipose tissue.

SERVING SUGGESTIONS: In the kitchen it is considered a truly eclectic product. It can be eaten pure, cut into the classic cubes or thin slices, accompanied with hard bread or, for a stronger taste, accompanied with traditional balsamic vinegar. It goes well with red wines, preferably lively or sparkling ones such as Lambrusco di Sorbara.