THE STORY OF AN ICON
Mortadella Bologna IGP
THE HISTORY
The origins
Mortadella Bologna has very ancient roots and is considered the emblematic cured meat of Bologna’s gastronomic tradition.
Its origins go back to the territories of ancient Etruscan Felsina and the Boii Gauls’ Bononia — lands once covered with vast oak forests providing abundant acorns for pig farming.
From these pigs, which have always been an integral part of the local food culture, was born a tradition that has crossed the centuries and evolved into the unmistakable Mortadella Bologna PGI, a gastronomic and cultural heritage recognized all over the world.
The name
The first evidence related to mortadella can be found at the Archaeological Museum of Bologna: a Roman Imperial-era stele depicting, on one side, seven piglets grazing and, on the other, a mortar with a pestle.
This tool was used by the Romans to grind and blend meat with salt and spices, suggesting that the term “mortadella”derives from mortarium or murtatum, meaning “meat finely minced in a mortar.”
Another fascinating hypothesis instead links the name to the Latin myrtatum, from myrtle, an aromatic plant that was the main ingredient of an ancient sausage called farcimen myrtatum, mentioned by both Plinio il Vecchio and Varrone.
Evolution
Since the time of the ancient Romans, the recipe for this extraordinary cold cut has been passed down from generation to generation, until the modern age, when it was finally described in detail by the agronomist Vincenzo Tanara in the early 1600s.
The real turning point came on October 24, 1661, when Cardinal Farnese officially set out the rules for preparing this iconic delicacy — a date that has become legendary and is now celebrated as International Mortadella Day!
Since then, Mortadella Bologna has evolved from being an elite product, reserved for nobles and the wealthy, to becoming the Pink Queen of Italian charcuterie, a true icon of culture and popular cuisine!
Disciplinary
The “Mortadella Bologna PGI” designation is not easily obtained: it is reserved exclusively for products that strictly comply with the rules established in the production specification, a set of rigorous standards designed to protect the quality and authenticity of this cured meat and guarantee consumers a unique and inimitable product.
The Specification defines several essential aspects:
-
Production area – strictly limited to the territories specified in the document (Emilia-Romagna, Piemonte, Lombardia, Veneto, provincia di Trento, Toscana, Marche e Lazio).
-
Raw materials and meat cuts – carefully selected according to precise criteria to ensure only the highest quality.
-
Processing stages – combining modern techniques with respect for traditional craftsmanship.
-
Organoleptic and physico-chemical characteristics – defining the texture, aroma, and unmistakable flavor of the product.
-
Strict controls – essential to guarantee compliance with the specification and ensure maximum safety.