Mortadella /Olive 250/G
Why are they called
Mortadella (Italian pronunciation: [mortaˈdɛlla]) is a large Italian sausage or luncheon meat (salume [saˈluːme]) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig).
Mortadella is a truly versatile product: it can be a simple appetizer (antipasti) or a part of the main course, for example, as a stuffing in pasta ripieno. You could also mix mortadella with eggs and vegetables to prepare frittata. Locals would often put a slice of mortadella on a warm tigella.