Mortadella

 
Mortadella is one of the favorites in Italy from among the endless variety of salumi. (Much as the ersatz American version known as “bologna” or “baloney” is a favorite across the Atlantic.) Mortadella won IGP designation in 1998. It has very ancient origins, and the Romans seem to have considered it a great work of artisanal food preparation. It is made with a mixture of pork cuts and baked for a long time in a dry oven. It is packaged in cylinders with rounded ends, and may be small, medium or gigantic, weighing more than 100 pounds. It is distinguished in particular for its extreme fragrance and delicate taste.