Bologna sausage, the famous sausage from Emilia-Romagna, the original baloney. A very large salami or cured meat made with a seven-to-three ratio of pork meat to fat pounded to a very fine consistency, mixed with pistachios, green peppercorns, white wine, cubes of pork fat, sugar and olives, sometimes garlic and truffles, and put into a beef bladder casing. It may contain coriander (US: cilantro), or citron. The name is sometimes recorded as coming from the practice of pounding the ingredients in a mortar, or mortaio, but may actually come from the fact that the sausage was tradtionally flavoured with myrtle. A mortadella is steamed for an hour for each half inch of its diameter. It is usually finely sliced and eaten cold.
