Mortadella

Lebanese mortadella is a traditional sausage originating from Lebanon that has become popular in various Middle Eastern and Latin American cuisines. It is distinguished by its fine and uniform texture, as well as its mild and aromatic flavor, resulting from a mixture of pork meat and characteristic spices such as paprika, garlic, and sometimes a touch of nutmeg or clove.

This mortadella is made through a process of fine grinding, seasoning, and subsequent stuffing and cooking or smoking, making it ideal for consumption in sandwiches, as an ingredient in cold dishes, or cut into pieces to accompany salads and charcuterie boards.

Regarding its origin, Lebanese mortadella comes from Lebanon, where charcuterie has been influenced by Mediterranean and Arab traditions, combining European techniques with local spices.

Properties: It is a rich source of proteins and fats, primarily derived from processed meat. It should be consumed in moderation due to its sodium and saturated fat content. It is valued for its versatility in the kitchen and its ability to add flavor and texture to different recipes.

In Latin American countries, Lebanese mortadella may also be known simply as "Arabic mortadella", "Lebanese mortadella", or even "Oriental mortadella", terms that reflect its origin and particular characteristics compared to traditional Italian mortadella.