Mortadella is an Italian cold cut that is made of finely hashed or ground meat-cured pork, which incorporates at least 15% small cubes of pork fat, and is traditionally flavored with black pepper grains. It is an emulsified sausage with origins in Bologna, Italy, and is known for its signature white "polka dot" look due to the extra fat content. Mortadella is often compared to bologna, but the main difference between the two is how each is produced. In mortadella, cubes of fat break up the meat, whereas in bologna, the fat and meat are emulsified into one uniform mixture.

Mortadella has a rich, mellow pork taste, a silky mouthfeel, and a hearty texture, not unlike bologna. It is often served as an appetizer in Italy, and is also delicious in sandwiches, stuffed into pasta, and more. Mortadella works well on a charcuterie board with other meats, cheeses, fruit, bread, and condiments like mustard. It is also a popular ingredient in Italian meatball recipes, and can be blended to make a spread.

Mortadella is widely sold in supermarkets along the entire Adriatic coast, and is also very popular in Spain, Portugal, Argentina, Bolivia, Peru, Brazil, Ecuador, Chile, Colombia, Uruguay, and Venezuela, thanks to the Italian immigrants who settled in these countries in the early 20th century. In Greece, there is a smaller version of mortadella in addition to the classic Italian version.

In summary, mortadella is a delicious Italian cold cut made of finely hashed or ground meat-cured pork, which incorporates at least 15% small cubes of pork fat, and is traditionally flavored with black pepper grains. It has a rich, mellow pork taste, a silky mouthfeel, and a hearty texture, and is often served as an appetizer in Italy, and is also delicious in sandwiches, stuffed into pasta, and more.