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Mortadella is a large Italian sausage or cold cut (salume) made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is a product of Bologna, Italy. It is flavoured with spices, including whole or ground black pepper, myrtle berries, and pistachios.Traditionally, the pork filling was ground to a paste using a large mortar (mortaio) and pestle. Two Roman funerary steles in the archaeological museum of Bologna show such mortars. Alternatively, according to Cortelazzo and Zolli Dizionario Etimologico della Lingua Italiana 1979-88, mortadella gets its name from a Roman sausage flavoured with myrtle in place of pepper.
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