Mortadella in Bologna - How The Sausage is Made

As we began to travel to Italy, and as we started to become budding connoisseurs of Italian food, I started to grow accustomed to the Italian cured meats. In fact, I now crave them. I’m the one to suggest ordering a giant plate of meat. I’m left licking my fingers at the end of the course.

When one of these platters of meat is delivered to our table, and I see thinly sliced pieces of mortadella, I get almost giddy. I want to pick the slice up above my face, lift my chin, and allow the sliced mortadella to descend into my open mouth. I imagine that I look a little like a seal excited to be fed a big fish. But, I don’t care, because I love a good mortadella.

Just don’t call it baloney.

It isn’t very often that Mr. Pasquini opens his doors for tours of his decades old production facility. As much as Pasquini mortadella is very popular with the locals, popular enough that there was a steady stream of customers coming in and out during our visit, not many people know that the Pasquini mortadella is still made within the Bologna city limits, just outside of the city center.


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