Noun
mortadella (countable and uncountable, plural mortadellas)
A smooth-textured Italian pork sausage with lumps of fat, flavoured with spices; eaten cold.
Alternatively, according to Cortelazzo and Zolli Dizionario Etimologico della Lingua Italiana 1979-88, mortadella gets its name from a Roman sausage flavoured with myrtle in place of pepper. Source: Internet
Anna Del Conte (The Gastronomy of Italy 2001) found a sausage mentioned in a document of the official body of meat preservers in Bologna dated 1376 that may be mortadella. Source: Internet
Mortadella is one of those sacred Italian traditions that the Italians will never mess with, and American chefs who make mortadella tend to pay homage to the traditional style. Source: Internet
It is smaller in diameter than the traditional mortadella de Bologna because the smoking process causes some shrinkage. Source: Internet
While salami may contain pork, beef, veal and small pieces of fat uniformly distributed within the sausage, mortadella has the traditional larger chunks, not so uniformly distributed. Source: Internet
In my most recent version, I reached for a large chunk of mortadella. Source: Internet