Mortadella

Mortadella is a cooked sausage originating from Italy, specifically from the city of Bologna, where it is known as "Mortadella di Bologna". It is characterized by its soft and uniform texture, its pale pink color, and the inclusion of small pieces of pork fat, which provide juiciness and flavor. Mortadella is made primarily from finely ground pork, spices such as black pepper, and flavorings like coriander or anise, although recipes can vary by region.

In the Hispanic world, mortadella is a popular ingredient in sandwiches, charcuterie boards, and other appetizers. In addition to the term mortadella, in some Latin American countries it is also known as mortadella (with a double "l"), although this usage is less common. In certain places, especially in Venezuela and Colombia, it may be found under similar names, but it does not tend to have very distinct synonyms, as mortadella is a fairly universal term for this type of sausage.

From a nutritional point of view, mortadella is a source of protein and fat, although its consumption should be moderate due to its calorie content and presence of sodium. It is highly valued in cooking for its versatility and mild flavor, making it easy to incorporate into various preparations, from salads to side dishes and cold dishes.