Mortadella is a large salume that is similar to bologna and is made of finely hashed or ground pork, which also incorporates at least 15 percent small cubes of pork fat.
Mortadella is traditionally flavored with peppercorns, although modern versions of Mortadella often also contain pistachios and less commonly myrtle berries.
Mortadella is then cooked and is a type of sausage.
Bologna and Mortadella are often confused with each other although they are both distinct types of meats and sausages.
American bologna, is a more processed sausage meat and is often mixed with different meats, fillers and artificial flavors, which result in a milder, softer and less nuanced taste.
Mortadella originated from Bologna, Italy, and is a finely ground pork sausage that is also studded with cubes of pork fat and sometimes pistachios, and boasts a rich and savory flavor.
Mortadella has a much better taste and is more flavorful than American Bologna.
Mortadella has a delicate and savory flavor along with subtle sweetness and a smooth and almost creamy texture that is less salty than bologna, with added richness that comes from the fat cubes and sometimes a nutty flavor from the pistachios.
The texture of the mortadella is velvety and soft, with a melt in your mouth quality, when it's sliced thinly.