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Mortadella Bologna PGI from Italy Mortadella with pistachios from Italy. Mortadella (Italian: [mortaˈdɛlla]) [1] is a large salume made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig) from which the world renowned affordable comfort food ingredient Bologna sausage is derived from.
Bologna sausage, informally baloney (/ b ə ˈ l oʊ n i / bə-LOH-nee), [1] is a sausage derived from the salume mortadella, a similar-looking, finely ground pork sausage, originating from the Italian city of Bologna (IPA: [boˈloɲɲa] ⓘ).
Common deli case options include bologna, mortadella, salami, ham, roast beef, turkey breast, and chicken. The major differentiator between meat that you’ll find in the butcher section and deli ...
In Japanese cuisine, raw horse meat is called sakura (桜) or sakuraniku (桜肉, sakura means "cherry blossom", niku means "meat") because of its pink color. It can be served raw as sashimi in thin slices dipped in soy sauce, often with ginger, onions, garlic, and/or shiso leaves added. [132] In this case, it is called basashi (馬刺し).
It is widely available wherever significant Italian communities occur, due to commercially produced varieties. The slow-roasted Piedmontese version is called coppa cotta. Capocollo is esteemed for its delicate flavour and tender, fatty texture, and is often more expensive than most other salumi. In many countries, it is sold as a gourmet food item.
A quick google (beginning with Mortadella asino) throws up what appear to me to be sound sources which confirm and extend your friend’s information: Anciently, in Bologna, donkey and/or horse were added to the pork. (The same page refers to a museum of industry in Bologna, which includes a section devoted to Mortadella production. Might be ...
A panini with salami, mortadella, tomatoes, and lettuce. Although the first US reference to panini dates to 1956, and a precursor appeared in a 16th-century Italian cookbook, the sandwiches became trendy in Milanese bars, called paninoteche, in the 1970s and 1980s. Trendy US restaurants began selling panini, with distinctive variations ...
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