Mortadella
Mortadella: an Italian appetizer that can be included in an antipasto platter or just served with other Italian cured meats.
Bologna is the city where it originated and it is considered the simplest Italian cold cut, as it is usually the cheapest one. It is made using pork that is not suitable as  main cuts. All types contain pepper grains and some contain pistachio nuts as well.
It was not always like that. During the '600 the papal State included Bologna and the cardinals regulated the local economy. As there were many versions of this sausage, a cardinal named Farnese banned the use of adding beef.
That was not all! It could not be produced outside the city as it was too far for the controllers to check the production but as salami prices were established, it had access to the free market and the prices could rise as needed.
Nowadays there are other sausages that are considered better, but it remains the most popular one and not only for its price. It is really good and nobody can say no to a fresh mortadella sandwich!
In some markets you may find pieces that weigh from 0,500kg to 100kg! The latter are usually on a wooden support and have to be cut with a knife instead of the slicer.
There are two groups of preference: the ones who prefer it cut into small cubes and those who prefer it sliced thinly. (I am part of the second group!).
