NO BALONEY
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Pass the baloney, please! Fried baloney sandwiches with cheese, lettuce, tomatoes, onions, pickles and mayo were my favorite in days gone by. Who didn't love baloney growing up?
Recently, I was invited to lunch by a lady who is from Bologna, Italy. When she offered me some "Mortedella", I had no clue how to respond! "What exactly is Mortedella?", I asked.
As an Italian-American, I'm more familiar with food from Le Marche region, rather than from Emilia-Romagno.
She showed me a plate of what appeared to be baloney and was horrified when I said so! Now I know why!
American boloney can in no way compare to the subtly seasoned delicacy known as "Mortadella". It's made of lean pork, speckled with lumps of lard and is a far cry from that flabby, flaccid mystery meat we are familiar with.
The name is derived from the large mortar ("mortajo") and pestle used to grind the pork filling. The roots are dated back to the age of Ancient Rome.
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Written by the Bolognese Vincenzo Tanara, the actual recipe for Mortadella Bologona was found in a sixteenth century document. Originating in Bologna is the reason the American copy cat version is named bologna (or boloney).
Boloney can be made from a variety of beef, pork, scraps, end pieces, and organs. Synthetic casing containing collagen or plastic might even be used in some brands. Yuck......the reason I don't buy the stuff anymore!
There are strict rules for production for a Mortadella from Bologna to receive the IGP stamp (a mark of quality.) No cutting corners is allowed. Mortadella has to be made from pure ground pork, hard pork fat (coming from the neck), black peppercorns, and occasionally pistachio or myrtle berries.
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Mortadella is relatively low in fat, though fat is used in production. For that fantastic burst of flavor from the first bite to the last, only the tastiest fats are added.
After tasting the two next to each other, you'll understand the differences. Mortadella will melt in your mouth, boloney on the other hand........might make you gag! You too will say...No Baloney!!
Remember,
Keep on the Sunnyside!
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This article has my mouth watering! I want to try some!
Hard to find in this country, but possible! Thanks for reading!
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