08/01/2022
The first evidence relating to this cold cut dates back to the 1st century A.C. A slab from Roman times is preserved in the archaeological museum of Bologna, showing on one side grazing pigs, and on the other a pestle and mortar.
The name mortadella probably derives from the Latin term “mortarium”, meaning mortar.
In the 17th century, Cardinal Farnese already had in mind protecting the true Mortadella from Bologna, but it had to wait until the 90s to earn the Protected Geographical Indication. The rules are very strict and encompass the areas of elaboration and the meat and method used to prepare the Mortadella from Bologna PGI, crown jewel not only of the Emilia region, but of all Italy.