327 http://www.chow.com/ingredients/327 Tue, 14 Feb 2006 05:15:41 GMT The origin of mortadella goes back to the Middle Ages, when the seasonings included myrtle berries—thought to be the origin of its name. Mortadella is made in different sizes with the choicest being the larger ones. To make it, finely ground pork is mixed with diced backfat, preserving agents, salt, finely ground white pepper, black pepper, coriander seed, mixed spices, shelled pistachios, and wine. It is packed into a beef or hog bladder, then hung in an oven and cooked slowly. Mortadella is quite perishable and must be kept cool; after being cut it should be refrigerated up to 4 days.

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