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MORTADELLA BOLOGNA
The origin of the term "Mortadella," a cooked salami product obtained from a mix of pork meat, traces back to Roman times. Some relate it to a mortarium (mortar) since they used a mortar to mince pork meat, as is proven also by an engraving on a funerary stele or tombstone conserved in the Archeological Museum of Bologna; others instead traced the term to the murtada (cured with myrtle), which is a typical plant of the Lazio province.
The climate of the production zone, characterised by a strong environmental humidity and daily and yearly changes in temperature, benefitted the processing and conservation of the Mortadella Bologna in a natural manner.
With time the expert workers were able to continue the particular processing methods of the product, fully complying with consolidated tradition, so much so that in various regions the sole term "Bologna" was commonly used to indicate the "Mortadella Bologna."
The climate of the production zone, characterised by a strong environmental humidity and daily and yearly changes in temperature, benefitted the processing and conservation of the Mortadella Bologna in a natural manner.
With time the expert workers were able to continue the particular processing methods of the product, fully complying with consolidated tradition, so much so that in various regions the sole term "Bologna" was commonly used to indicate the "Mortadella Bologna."
