Mortadella
Mortadella is a type of cooked sausage with a visible insert. Before black pepper was widely available in Europe, mortadella was flavored with myrtle berries . Its original Latin name was Myrtatella or Murtadum facirem . It is typically consumed as a cold cut .
variants
Italy
Mortadella di Bologna is an Italian sausage specialty made from finely chopped pork , which is formed into large sausages of up to 100 kg with salt , pepper , sugar and coarse, fat cubes of bacon in artificial or natural casings and cooked in special convection ovens at 90 ° C. There are variants that also contain pistachios or other spices.
It is offered in three quality levels: extra , super and normal . Mortadella marked with the IGP (Indicazione geografica protetta, Protected Geographical Indication) quality mark must come from the regions of Emilia-Romagna , Piedmont , Lombardy , Tuscany , Veneto , Marche , Lazio or the Province of Trentino and comply with established production rules.
Mortadella without the addition of di Bologna to the name can also have been made with the addition of other types of meat. It must be marked accordingly: S for pork, SB for pork and beef and SO for pork and lamb.
Germany
According to the general public opinion of the German Food Book , the following may be used for sausage production:
- coarse sinewed beef and veal
- coarsely defatted pork and bacon
- Artificial casings with medium and larger caliber
In Germany, standard recipes are usually used in the production of sausage types. Examples are:
- Mortadella , for the sausage mass you use cold cuts , which are mixed with peeled and chopped pistachios . Typical is the filling in brown artificial casings with a caliber 90/50. The cooking time is approx. 90 minutes. Other names are North German mortadella , pistachio sausage and ham sausage .
- South German mortadella , part of the sausage meat is replaced with cubes of cooked pork tongue and fatty bacon. The proportion of pistachios is significantly lower (around half).
- Paprika mortadella , instead of pistachios, dried sweet peppers are mixed into the meat. Red wine is also used for seasoning .
- Colorful mortadella , cubes of boiled ham and pre-cooked pork tongues are used as a filler.
Individual evidence
- ↑ Principles for meat and meat products .
- ↑ Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. 22nd expanded edition. Deutscher Fachverlag, Frankfurt am Main 2009, ISBN 978-3-86641-187-6 .
