Mortadella alla bue
Meat enthusiasts often have a go-big-or-go-home mentality — big steaks, big roasts, big bones. That’s why some of the delectable but relatively smaller slices, links and cuts from the sausage category may go unnoticed. Not so with one sausage that (like revenge) is best served cold. Mortadella may look like a really big and fatty bologna, which it sort of is, but that’s part of the pork tradition in this celebrated Italian cold cut native to Bologna. Continue Reading