Who Makes Mortadella Lunch Meat Recipe: 5 Popular Brands and a Delicious Recipe You Can Try

who makes mortadella lunch meat recipe meat known for its smooth texture, rich flavor, and distinctive presence in deli sandwiches and charcuterie boards. Often confused with bologna, mortadella is a premium version of the classic luncheon meat. It has a long history in Italian cuisine, originating in Bologna, Italy, where the name “mortadella” is derived. The meat is typically made from finely ground pork, flavored with spices and studded with small cubes of fat, often complemented by hints of garlic, black pepper, or pistachios.

When you’re looking for high-quality mortadella lunch meat, it’s important to know which brands make it, the origins of the product, and how you can incorporate it into delicious recipes. This article will introduce some of the most popular brands of mortadella, along with a detailed recipe using mortadella that you can try at home for a tasty lunch option.


Who Makes Mortadella Lunch Meat? 5 Leading Brands

Mortadella is produced by several high-quality brands that bring this iconic Italian cold cut to your kitchen, deli, or grocery store. These companies ensure that their mortadella is made with the same traditional methods that have been passed down through generations in Italy. Let’s take a look at five leading brands that produce top-notch mortadella lunch meat:

1. Ferrari Mortadella

Ferrari Mortadella is a brand that is known for its rich heritage and commitment to preserving the traditional flavors of mortadella. Ferrari has been making mortadella for generations, and their products are a staple in many deli counters worldwide. Their mortadella is crafted from select cuts of pork and incorporates the finest seasonings, delivering a smooth and savory flavor.

Ferrari’s mortadella is popular among both chefs and home cooks for its quality and versatility. It can be used in sandwiches, salads, and various Italian dishes.

2. Citteriowho makes mortadella lunch meat recipe

Citterio is another renowned brand that produces high-quality mortadella. Known for its focus on creating authentic Italian products, Citterio’s mortadella is made with a perfect blend of pork, fat, and spices. The company’s mortadella stands out for its melt-in-your-mouth texture and perfectly balanced flavors.

Citterio mortadella is a favorite in many households for lunch meat sandwiches and antipasti platters. It is available in various sizes and is often sliced thin to allow its full flavors to shine.

3. Boar’s Head Mortadella

Boar’s Head is a well-known American brand that offers a variety of premium deli meats, including mortadella. The company prides itself on crafting high-quality lunch meats using only the finest cuts of meat and natural ingredients. Boar’s Head mortadella is made from pork and features a balanced flavor profile with a generous amount of fat, which adds to its creamy texture.

Boar’s Head mortadella is a popular choice for sandwiches, charcuterie boards, and other deli meat-based recipes. It is widely available across the U.S. in both grocery stores and specialty shops.

4. La Quercia Mortadella

La Quercia is a small, artisanal brand that focuses on creating sustainable, natural, and flavorful cured meats, including mortadella. Their mortadella is made from heritage pork breeds and is free of artificial preservatives, giving it a clean and authentic taste.

La Quercia’s mortadella has a slightly more refined, rustic texture compared to mass-produced versions. It’s perfect for those who appreciate artisanal, high-quality craftsmanship.

5. Columbus Mortadella

Columbus is another top producer of mortadella, especially well-regarded for its attention to quality and flavor. Their mortadella is made from premium pork, and the texture is smooth yet slightly firm. Columbus Mortadella is crafted with traditional Italian methods and is available in many grocery stores across the United States.

Columbus mortadella is often sliced thinly and works well in a variety of recipes, including sandwiches, antipasti, and more elaborate dishes.


How to Make a Delicious Mortadella Lunch Meat Sandwich

Now that you know who makes mortadella lunch meat, let’s focus on a delicious recipe you can try at home using this premium cold cut. Mortadella is a versatile ingredient that can elevate the flavors of any dish. A classic mortadella sandwich is a great way to enjoy its rich, savory taste. In this section, we will walk you through the process of making a gourmet mortadella sandwich.

Ingredients:

  • 8 slices of mortadella (you can choose your favorite brand)
  • 2 slices of crusty Italian bread (ciabatta or baguette works great)
  • 2 tablespoons of Dijon mustard or honey mustard
  • 1 tablespoon of mayonnaise
  • 4 fresh basil leaves
  • 2 slices of provolone cheese or mozzarella
  • 1 small tomato, thinly sliced
  • Freshly ground black pepper (to taste)
  • Olive oil for grilling

Instructions:

1. Prepare the bread:

Start by selecting the bread you’ll use for your sandwich. Ciabatta or a crusty baguette is perfect for this sandwich because they provide a satisfying crunch and sturdy texture that holds up well with all the ingredients. Slice the bread in half lengthwise.

2. Spread the mustard and mayonnaise.

On the inside of both halves of the bread, spread a thin layer of Dijon mustard (or honey mustard if you prefer a slightly sweeter flavor). Add mayonnaise to the other side of the bread. These two spreads will help balance the richness of the mortadella and add an extra layer of flavor.

3. Layer the Mortadella:

Take the slices of mortadella and layer them evenly on one side of the bread. Mortadella is typically thinly sliced, and depending on your preference, you can either fold the slices or leave them flat. Ensure the entire surface of the bread is covered with a generous amount of mortadella.

4. Add the cheese:

Place two slices of provolone or mozzarella cheese on top of the mortadella. The cheese adds a creamy contrast to the savory, slightly fatty mortadella and will melt beautifully if you choose to grill the sandwich.

5. Add Fresh Tomato and Basil:

Top the cheese with thin slices of fresh tomato and a few basil leaves for a burst of freshness. The combination of tomato and basil complements the richness of the mortadella, creating a balance of flavors that’s both savory and refreshing.

6. Season with Pepper:

Add a dash of freshly ground black pepper to enhance the flavors of the sandwich. You can also drizzle a little olive oil over the sandwich if you want extra richness.

7. Grill the Sandwich:

To elevate the sandwich and add an extra layer of texture, you can grill it. Heat a skillet or a sandwich press and lightly oil it. Place the sandwich in the pan and press it down slightly with a spatula. Grill for about 3-4 minutes on each side or until the bread is golden brown and crispy and the cheese has melted. If you’re using a sandwich press, this step will be even quicker.

8. Serve:

Once the sandwich is perfectly grilled, remove it from the pan and cut it in half. Serve immediately while it’s still warm, with a side of pickles, chips, or a fresh salad.


Why Mortadella Lunch Meat is Perfect for Quick Lunches

Mortadella lunch meat makes for a perfect lunch ingredient due to its versatility, rich flavor, and convenience. Here are some reasons why mortadella is an excellent choice for quick lunch ideas:

  • Quick and Easy: Mortadella requires little to no preparation. You can simply slice it and add it to your favorite bread, wrap, or salad. It’s perfect for busy days when you need a meal that’s fast yet flavorful.
  • Rich in Flavor: The distinctive blend of pork, fat, and seasonings in mortadella creates a complex, savory taste that pairs wonderfully with a variety of ingredients. It can be combined with fresh vegetables, cheeses, and spreads to create a balanced and satisfying meal.
  • Versatile: Mortadella is not just limited to sandwiches. You can add it to pasta dishes, use it as a topping for pizzas, or even enjoy it on a charcuterie board. The possibilities are endless.
  • Nutritionally Balanced: While mortadella is a richer option compared to other lunch meats, it provides a good source of protein and fat. Pairing it with fresh vegetables and whole-grain bread can create a well-rounded, filling meal.

Conclusion: Who Makes Mortadella Lunch Meat and How to Enjoy It

Understanding who makes mortadella lunch meat and how to incorporate it into your meals can elevate your lunch game. Whether you’re purchasing it from brands like Ferrari, Citterio, Boar’s Head, La Quercia, or Columbus, you’re guaranteed a high-quality product that is perfect for a quick and satisfying lunch. Mortadella’s rich flavor and versatility make it an excellent choice for sandwiches, wraps, salads, and more.

By following the recipe provided above, you can create a delicious and gourmet mortadella sandwich in no time, using just a few simple ingredients. This sandwich will not only satisfy your hunger but also give you a taste of Italy right in your kitchen.

Mortadella is a lunch meat that brings people together, whether it’s in a simple sandwich or part of a grand antipasti platter. Give this recipe a try and enjoy the savory richness of mortadella in a way that’s both quick and satisfying.

Author

  • Ava—expert cooking

    Ava Thompson

     Profile

    Personal Background

    Name: Ava Thompson Age: 42 Location: Portland, Oregon (originally from New Orleans) Years of Cooking Experience: 24 years Current Role: Executive Chef & Food Writer

    Professional Journey

    Early Career (1999-2007)

    • Started as a prep cook at 18 in a small French bistro in New Orleans
    • Worked under Chef Marcel Dubois, a traditional French chef who taught me the fundamentals
    • Learned classical techniques while absorbing Creole and Cajun flavors from home
    • I burned myself more times than I can count learning to work the grill station
    • Saved every penny to attend culinary school at Johnson & Wales

    Career Development (2007-2015)

    • Moved to Portland in 2007, worked at several farm-to-table restaurants
    • Became sous chef at "Harvest Moon" restaurant by age 28
    • Developed passion for Pacific Northwest ingredients and seasonal cooking
    • Traveled to Italy for three months in 2012, working in small trattorias in Tuscany
    • I learned pasta-making from Nonna Giulia, who became like a grandmother to me

    Current Phase (2015-Present)

    • Executive chef at "Ember & Oak," a celebrated farm-to-table restaurant
    • Started food blog "Ava's Kitchen Chronicles" in 2018
    • Regular contributor to several food magazines
    • Published cookbook "Seasons on the Plate" in 2022
    • Teaches cooking classes on weekends at local culinary school

    Cooking Philosophy & Style

    Core Beliefs

    • Seasonal Cooking: "I shop at the farmers market every Saturday morning—it's where my menu starts."
    • Technique Matters: "You can't shortcut good technique, but you can make it approachable."
    • Flavor First: "Pretty plates mean nothing if the food doesn't taste incredible."
    • Respect Ingredients: "Every ingredient has a story—my job is to let it tell that story."

    Signature Approaches

    • Combines French techniques with Southern comfort and Pacific Northwest ingredients
    • Known for elevating simple ingredients with proper technique
    • Advocates for home cooks to master basics before attempting complex dishes
    • Believes in teaching the "why" behind cooking methods, not just the "how."

    Personal Characteristics

    Personality Traits

    • Warm but Direct: Encouraging but honest about what works and what doesn't
    • Storyteller: Every dish has a memory or lesson attached
    • Perfectionist: High standards but understanding of home cooking limitations
    • Curious: Always experimenting with new techniques and ingredients
    • Nurturing: Loves teaching and helping others improve their cooking

    Personal Life

    • Lives in a 1920s bungalow with herb garden and small greenhouse
    • Married to David, a wine buyer who helps with beverage pairings
    • Two teenage daughters who are both surprisingly good cooks
    • Adopted rescue dog named Basil, who's always in the kitchen
    • Collects vintage cast iron and French copper pots

    Quirks & Preferences

    • Always starts cooking with a glass of wine and jazz music
    • Has strong opinions about knife maintenance and kitchen organization
    • Refuses to use pre-ground spices—grinds everything fresh
    • Keeps a sourdough starter named "Bubbles" that's 8 years old
    • Can't stand the term "cooking hacks"—prefers "time-tested techniques."
Spread the love
Exit mobile version