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| | Mortadella - Wikipedia, the free encyclopedia |
 | | Mortadella is a finely hashed/ground heat-cured pork sausage with lard pieces, delicately flavored with garlic and anise seed and optionally with broken pieces of pistachio. | | | Anna del Conte (The Gastronomy of Italy 2001) found a sausage mentioned in a document of the official body of meat preservers in Bologna dated 1376, that may be mortadella. | | | Mortadella originated in Bologna la Grassa, the "fat" city overflowing with bounty, though it is made elsewhere in Italy, and a similar commercial product, called "bologna" often omitting the lard, is popular in the US. |
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http://en.wikipedia.org/wiki/Mortadella
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| | Mortadella - definition of Mortadella in Encyclopedia |
| | Mortadella is a finely hashed/ground pork sausage with lard pieces. | | | Mortadella gets its name from the way the ancient Romans made their sausages. | | | It's also very popular in Brazil (where it is called "Mortadela", without the extra 'l'), thanks to the large number of Italian colonists established in the country on early 20th century, mainly in the southern states of Paraná, Santa Catarina and Rio Grande do Sul. |
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http://encyclopedia.laborlawtalk.com/Mortadella
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| | Italian Food |
| | Mortadella di Bologna starts with finely ground pork, usually the lesser cuts of meat that are not used for other types of sausage. | | | Mortadella is a very versatile sausage that lends itself to all sorts of meals from appetizers to main courses. | | | A favorite sausage of the Romans was called farcimen mirtatum and was flavored with myrtle berries and prepared by using a mortar and pestle. |
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http://www.lifeinitaly.com/food/Mortadella.asp
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| | Oregon Spring Wine Dinner - The Asparagus Challenge |
| | Mortadella is an Italian minced pork sausage made in Emilia Romagna, Piedmont, Lombardy, Veneto or Tuscany. | | | The starch, served with the main course, was roasted Yukon Gold potatoes with rosemary, thyme and garlic served with the entrée of pork loin stuffed with Mortadella and scented with black truffles. | | | Spread 1 tablespoon truffle butter over mortadella, then top with remaining mortadella and spread with remaining tablespoon truffle butter. |
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http://www.oregon-wine.com/Oregon-wine-dinner-spring-2005.php
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| | Rustico: Cured Meat |
| | I like to serve grilled Mortadella with a bracing accompaniment like Mostarda di Cremona, a spicy, mustard-laced fruit concoction that is usually paired with rich sausages or boiled meats and is a staple on northern Italian tables for New Year’s celebrations. | | | Mortadella (a light pink, delicate, cooked sausage that gave rise to America's beloved bologna, for it hails from Bologna in Emilia-Romagna) is typically enjoyed thinly sliced in sandwiches or added to stuffings for pasta. | | | Sausage featuring pork liver, beef or pork, and white wine or reduced Barbera wine; smoked or unsmoked, meant for boiling. |
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http://www.rusticocooking.com/curedmeats.htm
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| | Cooking Ingredients Glossary: Mortadella |
| | Mortadella, a specialty of Bologna, Italy, is a wide, mottled pork sausage that has a mildly spicy flavor and a fine texture. | | | Traditionally, the meat was ground in a special mortar for pig's meat, or "mortaio per carne di maiale," from which the name of the sausage is derived. |
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http://www.cooking.com/advice/adgloss.asp?GlossType=ingr&Item=Mortadella
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| | LOW-FAT MORTADELLA: EXPERIMENTAL FORMULATIONS WITH SOME FAT SUBSTITUTES |
| | Mortadella can be considered representative of minced cooked ready to eat pork foods, e.g. | | | Mortadella is a finely minced cooked pork product obtained from lean cuts, such as shoulders and trimmings, mixed with emulsified fat, fat cubes obtained from the subcutaneous layer of the cheek and the neck (streaky bacon) and other additives. | | | In detail, mortadella of normal fat content was produced in batches of 100kg each by mincing deboned shoulders (40%), porcine stomachs (25%) and 10% of fat emulsion (ice/fat/caseinate, 5/5/1). |
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http://www.unipr.it/arpa/facvet/annali/1999/zanardi1/zanardi.htm
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| | Recipes |
| | Ingredients (for 4 people): 9 slices of mortadella baloney, 1 cm high sliced from a small mortadella, 250 g of boiled peas, 300 g of cultivated mushrooms, chopped parsley, 200 g of diced fontina cheese, 1 clove of garlic, 30 g of butter, salt and pepper. | | | Ingredients (for 4 people): 200 g of ricotta cheese, 200 g of mortadella baloney chopped, 50 g of Parmesan cheese, 50 g of butter, 1/4 cup of cream. | | | Ingredients (for 4 people): 1 kg of potatoes boiled and strained, 300 g of mortadella baloney, cut into small cubes, 4 whole eggs, 1 small onion, chopped, bread crumbs, 100 g of flour, 100 g of grated Parmesan cheese, margarine for frying, salt and pepper. |
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http://www.leoncini.com/Ericette.htm
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| | Cooks.com - Recipes - Mortadella |
| | Italian bread and the mortadella or salami arranged on the bread. | | | Roll out dough and put 3/4 of it in greased tube cake pan or any bread pan. | | | Take out most of bread dough leaving about 1 inch inside bread all around. |
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http://www.cooks.com/rec/search/0,1-11,mortadella,FE.html
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| | Ingredients: Mortadella |
| | Mortadella is a key component of the classic filling for tortellini, and suavely spices up a hearty polpettone (meatloaf). | | | Freshly sliced mortadella should be consumed as soon as possible for optimum flavor and preferred texture. | | | When cut into cubes, mortadella can also be served with raw fruits and vegetables or tossed into salads. |
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http://www.italiancookingandliving.com/food/pf_text/ing_mortadella.html
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| | Daniele, Inc - Mortadella |
| | A 500 year old recipe, mortadella was first created by the monks of Bologna and Modena. | | | Rich in flavor and suave in texture, Daniele's mortadella is a perfect anchor to any Italian sandwich. | | | They softened fresh uncooked pork for hours by hammering it in large porcelain bowls called "mortaios." After adding a blend of spices, the monks would pack the mixture into casings for slow baking in wood-fired ovens. |
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http://www.danielefoods.com/mortadella.html
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| | Mortadella |
| | The relationship between mortadella and the city of Bologna, home to this mainstay of the Italian tradition of cured meats, couldn't be closer. | | | According to historians, the name mortadella derives from its preparation process, in which pork was mashed down in a mortar (mortaio) before being cooked. | | | And mortadella is the first known food product to have been given the production code issued by Cardinal Farnese in 1661, an ante litteram set of guidelines indicating how and with what ingredients a sausage had to be made to earn the title of mortadella. |
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http://www.sanpellegrino.com/sanpellegrino_com/flash_site/articolo.asp?id=337
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| | Hormel Foods - Glossary - Mortadella |
| | Authentic Mortadella will be made entirely from pork meat, however other varieties may be available that contain beef, tripe, soy flour, and miscellaneous ingredients. | | | Mortadella originates from Bologna, Italy but domestically produced brands are available in Italian markets and delicatessens. | | | It is most often considered to be the same as bologna and is served as a luncheon meat, as antipasto, and as a complement to sauces, soups, or pastas. |
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http://www.hormel.com/kitchen/glossary.asp?id=33512&catitemid=
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| | La mortadella |
| | From 1899 the English and Americans called "Bologna"any type of pork sausage or salted pork meat produced in Bologna. | | | Monks would mince pork meat in a mortar and this gave birth to its name.According to the Dominican Friar,Labat(1706) the "mortadella" consisted of donkey meat,wild boar meat and domestic pig meat. | | | The "Mortadella" whose origin dates back to the middle-ages derives its name from 'mortar'. |
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http://bellquel.bo.cnr.it/attivita/cyberfair/htmlin/mortadella.htm
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| | [No title] |
| | Mortadella uses the poorer cuts of meat that cannot be used for any other type of salame. | | | Mortadella is then hung in an oven and cooked at about 225 F. (2 hrs. | | | The mixture is packed into a beef bladder for large mortadella and into a hog bladder for smaller mortadella. |
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http://www.homestead.com/salvatorecucina/files/mortadella1.htm
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| | What is mortadella muffuletta? : Meat information from Answerbag |
| | Mortadella is smoked sausage originating in Bologna, Italy, and is the original from which the slang name baloney came. | | | Mortadella is a type of Italian sausage similar in some respects to bologna. | | | A muffeletta is a sandwich made with a large round loaf of Italian bread split in half and filled with layers of meat, provolone, and olive salad. |
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http://www.answerbag.com/q_view.php/3193
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| | Ingredient: Mortadella - Gastronomique.org |
| | Mortadella is a very smooth, pink sausage with a subtle creamy texture. | | | Share your culinary knowledge Add information to Mortadella |
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http://www.gastronomique.org:8080/term?i=Mortadella
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| | SINI FULVI USA INC. |
| | Mortadella is one of the most famous Italian meats dating back to the 16th century and Rovagnati is one of the premier producers of it. | | | Only the finest quality Italian pork is used to produce it - it is this quality of the meat which distinguishes the best producers and the most flavorful Mortadella from the rest. | | | Exclusive to Rovagnati and Sini Fulvi is the Grandi Fette Mortadella, a cylindrically- shaped one with Pistachio, which makes slicing easy. |
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http://www.sinifulvi.com/prodinf7.htm
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| | Caseruole con Pasta, Tacchino, Pomodoro e Mortadella |
| | Montasio cheese: grated on the medium holes of a cheese grater | | | Mix the turkey stuffing, the mortadella, pine nuts, tomatoes, cheese and parsley, then add the remaining olive oil and stock. | | | If Montasio is not available, any soft cheese, either bovine or goat, will do just fine. |
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http://www.theartisan.net/caseruole_con_tacchino.htm
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| | [No title] |
| | ALCISA, famous for the excellence of mortadellas, the "DUE TORRI", flies the flag of bolognese food tradition and continues to produce the typical pork meat specialities of Bologna for the pleasure of gourmets all over the world. | | | Alcisa S.p.A. Today's charcuterie tradition is still alive in Bologna, a city that stands out for pork meat processing despite the changing of tastes and habits. | | | It is by definition the classic Bologna mortadella tasty and appetising. |
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http://www.alcisa.com/mortadella_gb.html
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| | Allrecipes Cook's Encyclopedia mortadella |
| | The American mortadella is basically bologna with cubes of pork fat and added garlic flavor. | | | Canned, cooked versions are imported from Italy but they do not taste like the original. | | | The Germans produce an excellent mortadella that contains pistachio nuts. |
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http://allrecipes.com/advice/ref/ency/terms/7518.asp
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| | World Culinary Institute |
| | Italian producer of salami, hams, mortadella, and sausages. | | | Variety of Italian mortadella, hams, seasoned sausages, and salamis. | | | Made with red, green, and yellow peppers, olives, capers, salami, and Provolone and mortadella on Italian bread. |
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http://www.worldculinaryinstitute.com/cgi-bin/odp/index.cgi?search=mortadella&mode=searchbox
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| | Going to the Mat for Mortadella 2 |
| | The March ban affects mortadella, but not other pork products such as prosciutto, or pork products that are canned, because they are boiled or steamed. | | | Because of the way mortadella is cooked, it is not covered by the rules for meats like prosciutto. | | | Cecilia Ercolino, owner of Italian Products, a Jersey City, N.J.-based company that imports Italian meats, including mortadella, to the U.S., said that her business will be affected: "I presume that the U.S. will keep the market shut for quite a while. |
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http://www.jrn.columbia.edu/studentwork/reutersjournal/trade/pg38.html
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| | Going to the Mat for Mortadella |
| | But since the new epidemic, mortadella has run afoul of old foot and mouth disease regulations set by the World Organization for Animal Health, which stipulate that pork products "be heated internally at a minimum temperature of 70 degrees Celsius (158F) for 30 minutes." For want of a couple of degrees, a sausage languishes. | | | Early last year, to the delight of sausage makers and connoisseurs, the F.D.A. finally took mortadella off its "banned meat" list. | | | As long as the Italian table staple was made at 156.2 degrees Fahrenheit, the temperature required to kill African swine fever, the U.S. was willing to allow the import. |
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http://www.jrn.columbia.edu/studentwork/reutersjournal/trade/pg37.html
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| | RONDANINI - Mortadellas |
| | The Mortadella is wrapped in "Delicatesse" lean bacon, and steam cooked. | | | Medium quality pure pork mortadella without added polyphosphatesi, rich in red chilli pepper. | | | Highest quality pure pork mortadella, without added polyphosphates. |
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http://www.netcowork.it/rondanini/mortad_e.htm
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| | Mortadella Fratelli Beretta USA Trebon European Specialties USA Costa D'Oro USA olive oil proscuitto jamon serrano ... |
| | The secret of its unique characteristics is in the selection of spices and ingredients and in the slow cooking in traditional ovens. | | | Beretta Mortadella is made from the finest raw materials and ingredients available, following the original traditional recipe, under strict Quality Control and USDA standards.Several sizes are available, whole or cut. | | | The origin of the Mortadella dates back to the 14th Century, when it was first created in a monastery in the Center of Italy, near the beautiful city of Bologna. |
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http://www.fratelliberettausa.com/mortadella.html
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| | Meat > Sausage > Mortadella |
| | A smoked sausage from Bologna, Italy, the city that brought us "bologna" sausage. | | | Main Page > Meat > Sausage > Mortadella | | | Sausage Mortadella chef information chefs foodservice hospitality jobs recipes cooking food service wine restaurants culinary careers news forums directory employment kitchen"> |
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http://chef2chef.net/kb/index_v2.php?id=2467&c=69
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| | Capriflavors :: Italian Meat - Sopressata Milano :: Fine Italian Food Importer |
| | In the factory in Colá di Lazise (VR) mortadella, cooked ham and bacon are produced. | | | Starting in 1918 the Leoncini family started a small family business that has grown to be one of the most respected businesses in the world when it comes to meats. | | | We offer Leoncini Dried Cured Hams, Cooked Roasted/Hams, and Mortadella. |
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http://www.capriflavors.com/leoncini.php
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| | Mortadella - Food Facts & Trivia |
| | Mortadella is the original bologna - a very large smoked sausage (usually pork) from Bologna, Italy, studded with cubes of pork fat, peppercorns and/or pistachios and/or green olives. | | | Mortadella probably dates back to the 15th century, and the original recipes included myrtle, 'mortella' in Italian, hence the name. | | | Dont’ forget to check for other entries in Articles and Cooks Tips |
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http://www.foodreference.com/html/fmortadella.html
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| | Lycos- 'Mortadella' in 'Meat' |
| | This pork sausage has a distinctive aromatic scent and a characteristic taste. | | | Shopping Home » Food & Drink » Food » Meat » Offer "Mortadella" |
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http://shopping.lycos.co.uk/9965enCHA106.html
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| | Salamis on Encyclopedia.com |
| | The textures of salami and prosciutto meld with those of mozzarella and fontina cheeses in Arenella's savory stuffed peppers. | | | The stuffed head of a wild boar is used to hang salami made from its meat in this grocer's shop. | | | In Italy, the appetizer can be almost anything eaten before a small |
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http://www.encyclopedia.com/html/S/SalamisI1.asp
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| | MeatHenge: Meat Fairy Presents: Mortadella Bologna |
| | The texture of the mortadella was close and inelastic. | | | Her helper was there and it wasn't too busy (like the first time in months she'd had time to do something other than drip coffee), so we sped back to get her some meat. | | | I'm going to go home today for lunch and have a mortadella sandwich. |
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http://www.cyberbilly.com/meathenge/archives/000483.html
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| | Mortadella by Di Bruno Bros. |
| | Traditional Italian style “grande” Mortadella flavored with black peppercorn and pistachio nuts. |
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http://www.dibruno.com/Detail.bok?no=321
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| | Recipes : Antipasti Platter : Food Network |
| | 1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola) |
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http://www.foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_24918,00.html
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| | mortadella Bologna: mortadella regina Citterio |
| | Available in various cuts (up to 90 kg) made from pure pork or pork and beef (with or without pistachio), hand-tied or vacuum-packed, oval or cylindrical, with natural or reconstituted casing, the common denominator of Citterio mortadellas is their unsurpassable quality. | | | The internationally famous and unique delicate aroma of Citterio's mortadellas are today available in a wide range of types and formats: | | | The exquisite fragrance of Citterio's Mortadella Bologna is ready for instance consumption in practical innovative atmosphere-protected packs. |
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http://www.citterio.com/sito/en/bolognainfo.html
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| | Delicious Italy - Mortadella Bologna |
| | This equals a total of 28 million kg of mortadella sold in the Italian market place each year, which is an awful lot of ham sandwiches. | | | Cook Italy Bologna cooking classes and market tours | | | Mortadella Bologna with the IGP mark represents around 20% of all mortadella sold in Italy. |
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http://www.deliciousitaly.com/EmiliaRomagnadishes20.htm
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| | Sweet Peppers 'Muffuletta' |
| | Top with salami, Provolone cheese and mortadella or ham slices, to completely fill half of bread. | | | Into a bowl, mix together red, green and yellow peppers dices, chopped black olives and parsley, drained capers, chopped anchovies or anchovy paste, minced garlic and oregano. | | | Spoon remaining peppers mixture on top, shaping a mound into the center. |
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http://www.therecipebox.com/members/box/sandwich/san0050.htm
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| | Cook's Thesaurus: Cold Cuts |
| | mortadella = mortadella bologna Pronunciation: more-tuh-DELL-uh Notes: This exquisite smoked pork sausage is similar to bologna, only it's flavored with garlic and has bits of fat and sometimes pistachios in it. | | | galantina Notes: This is cold cut resembles a chunky mortadella. | | | Some people refuse to eat foie gras because the animals are force-fed to enlarge their livers. |
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http://www.foodsubs.com/MeatcureCC.html
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| | Meat Pies & Mortadella |
| | Meat Pies and Mortadella is a new play from Valentino Musico. | | | Meat Pies and Mortadella is about anti-Italian racism in Sydney’s greater west during the 1970s. | | | Can a poor immigrant girl on her lonesome make salami out of footy boys? |
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http://www.theblurb.com.au/Issue34/MeatPies.htm
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| | Chef Don's Kitchen Recipe File - Mortadella Paste |
| | Place mortadella in robot coupe, process until coarsely chopped. | | | Add remaining ingredients and process until well blended, but with granules of mortadella still visible. | | | Chef Don's Kitchen Recipe File - Mortadella Paste |
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http://www.chefdon.org/mrecipe/mortpaste.htm
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| | Mortadella Blog - Blog Information, Ratings, Reviews |
| | Mortadella Blog by :: This blog is for Mortadella and good Italian food. | | | If no reviews are displayed, then this weblog has been rated but no one has actually written a review yet. |
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http://portal.eatonweb.com/weblog/17000.html
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| | Tecnessenze italian flavourings for food and feed |
| | While fully preserving the traditional Italian flavours, Tecnaroma contributes to the innovation of production technology for salami (especially Mortadella, cooked ham and other processed meats) as well as pizzas, pasta fillings, etc. | | | Tecnaroma do not contain any moulds or microorganisms harmful to food products. | | | Recommended dosage 80/100 g x 100 Kg For mortadellas: |
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http://www.tecnessenze.com/alimentari.htm
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| | Qualityfood - Beneficial Info & Packaging - Nutritional Info |
| | Shipping carton packaged in bulk, sealed with tamper evident tape,available in the following sizes: | | | - UNIUM PRE-SLICED MORTADELLA : Plain, Pepper, Olives, Oregano, Varianta, Paprika mix |
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http://www.qualityfood.com.jo/beneficial_Nutritional.html
(281 words)
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| | Metroz Essences - Processed Meat |
| | Mortadella is a product which represents the northern Italian taste. | | | Metroz offers over thirty years of experience in the manufacture of this typical Mortadella. | | | From our expertise in this type of formulation, we have been able to create a variety of flavor blends for this speciality with a high degree of consumer acceptance. |
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http://www.metroz.it/sezione.asp?ID=47
(77 words)
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| | Mortadella, beef, pork Nutrition Facts |
| | Weight Loss Help > Nutrition Facts > Sausages and Luncheon Meats > Mortadella, beef, pork | | | If you want to track the calories and nutrients you consume, DietPower are offering a free 15 day trial of their software. |
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http://www.thecolumn.org/nutrition-food.asp?fd=07050
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| | Calories in Mortadella |
| | Find out the nutritional information in Mortadella (beef, pork) by using the table below. | | | The table not only gives the Mortadella calorie detail but also all the nutrition details and nutritional information on Mortadella, and can be used to help you lose weight. | | | Keeping up a calorie count, an exercise video and the Atkins diet can help you with your weight loss... |
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http://www.weightlossforgood.co.uk/nutrition/mortadella.htm
(100 words)
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