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The Kitchen Hand

Your Personal In-House 'HOW TO' Gastro Master. From Slicing up A Pig for Christmas or Selecting Your Organic Ingredients for that Super Vegan Juice, The kitchen Hand Knows More Than You Might Think .
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Mortadella: All About Balogna’s Italian Ancestor

Written by The Kitchen Hand on . Posted in food

The Italians are the masters of preserving pork. Their savory sausages run the gamut from prosciutto to mortadella meat. While you can find imitations of mortadella all around the world, including the American bologna and the Russian doctor’s sausage, I personally think that when it comes to mortadella, the Italians do it best. Sometimes misspelled as mortadello or mortadela, this simple cold cut has quickly become a staple in my sandwiches.

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