Mortadella is a delicious cooked and cured pork meat that originates from Bologna, Italy. Made from 100% high-quality rare breed and free range pork, it is pale pink in colour with shards of pistachio and pepper throughout the meat. Dating back to the Roman empire, it remains a very popular cold cut thanks to its flavoursome taste.

The cured meat is made by finely mincing pork meat and adding cubes of fat, salt, pepper and pistachios, before squeezing the mixture into a sausage casing. The meat is then cooked in an oven slowly for 24 hours and left to cool down. Traditionally, cubes of delicious fat from the throat of the pig are added to the mixture too which gives the mortadella its characteristic white patches.

Mortadella is delicious eaten by itself or on a charcuterie board. It can be added to a panino or even used in a pasta sauce. For an extra generous sandwich option, try our favourite recipe for the Muffaletta. Made with salami inferno, mortadella, rare breed ham off the bone, Swisse cheese, artichokes and roasted peppers layered thickly into a large sourdough loaf, pressed then slices into juicy wedges.