Mortadella, beef, pork

Mortadella is an Italian cured sausage made from a smooth blend of beef and pork, studded with visible cubes of fat and sometimes pistachios or whole peppercorns, formed into a large cylinder and sliced thin. Its silky, delicate texture and mild, savory flavor make it a classic addition to antipasto platters and sandwiches, often layered with provolone or mozzarella on crusty bread, or served alongside olives and marinated vegetables. In parts of Italy it's also finely diced and used as a filling for tortellini, adding a subtle richness to the pasta.

For the best texture, buy it freshly sliced from a deli counter rather than pre-packaged when possible; vacuum-sealed packs should be refrigerated and used within a few days of opening, while an unsliced chub can be frozen for longer storage. Per 100 grams, mortadella supplies 16.4 grams of protein, about 33% of the Daily Value, a relatively high figure among deli meats and a reasonable protein contribution for a sandwich or platter. The 1250 milligrams of sodium per 100 grams means portions are best kept modest, paired with fresh vegetables, a simple salad, or plain bread to round out the meal without piling on additional salty ingredients. Its fat content of 25.4 grams per 100 grams, visible as the marbled cubes throughout each slice, is part of what gives mortadella its smooth, spreadable mouthfeel compared to firmer cured sausages.