Mortadella

[dernektambura]

Don't mind me to ask BGKYSmoker is this copy and paste recipe or it's tried and true by you?

 

[BGKYSmoker]

Len Poli recipe. I have made it a couple times.

 

[dernektambura]

Len Poli recipe. I have made it a couple times.

so, does it recipe calls for pistachios? I am very well familiar with Italian food but I never heard of Pitacihios part of mortadela... it says pistachious optina....
I am not questioning you but rather I am looking to learn cuz, I never heard about pistachios in mortadela... it's just not old Italian school...

 

[BGKYSmoker]

Like many other types of sausage and deli meats you can incorporate anything in the mix, back fat chunks, olives, pimento, peppercorns, pistachios. Just depends what you like. When i was in Germany they had 3 kinds. one with pistachios, one with just large chunks of back fat and one with peppercorns and olives. We didnt spend much time in Italy so i didnt get the chance to look at salumi/charcuterie goods.

 

[dernektambura]

Like many other types of sausage and deli meats you can incorporate anything in the mix, back fat chunks, olives, pimento, peppercorns, pistachios. Just depends what you like. When i was in Germany they had 3 kinds. one with pistachios, one with just large chunks of back fat and one with peppercorns and olives. We didnt spend much time in Italy so i didnt get the chance to look at salumi/charcuterie goods.

Thanks... I guess it is like everything else now a days.... hard to find original recipe.... And to be honest I'm not even sure mortadela is originally from Italy...

 

[BGKYSmoker]

Check this out.

Mortadella di Bologna - Made at Home with UMAi Dry® - The Original Dry Bag Steak

Mortadella is a classic italian staple dating back to Roman times when they used to flavor it with myrtle berries (rather than precious peppercorns, as we do today). The most well known is the Bologna version of this versatile sausage. We decided to employ UMAi Dry® in this classic cooked...

www.drybagsteak.com

 

[BGKYSmoker]

I do think it started in Italy, Bologna region.

 

[indaswamp]

I do think it started in Italy, Bologna region.

Yes, you are correct.

Thanks... I guess it is like everything else now a days.... hard to find original recipe.... And to be honest I'm not even sure mortadela is originally from Italy...

Mortadella made in Bologna, Italy has pastachios and blanched back fat in it-it's the oldest recipe for Mortadella. It has PDO protected status.

 

[indaswamp]

JC, I have used the recipe @meatsandsausages.com before. It is good. I did not have any casing at the tie and just wrapped it a bunch of times with saran wrap and twisted to get tight on the ends, then zip-tied both ends.