Mortadella Bologna nutritional values

27 September 2018Italian Cold Cuts1119Views

Made entirely using pork meat, Mortadella Bologna is one of the more famous food products in the world and the most famous sausage in Bologna’s culinary tradition. From the late Renaissance to today, the tradition has been passed down from generation to generation only, and for this reason production takes place in the central-northern part of Italy. The quality reached in the choice of raw ingredients and processing techniques enables Mortadella to be produced which is particularly adapted to the needs of today’s consumer. The quantity of fat has been reduced by using only the finest quality meat together with processing at controlled temperatures and today it’s considered a product in line with the principles of modern nutritional science: 100g of Mortadella contains around 288 calories, less than a plate of pasta and the same calories as cow’s milk mozzarella.

Mortadella is also rich in minerals such as iron and zinc, and for this reason is the ideal food for those who need the proper energy intake for a certain level of physical activity. The processing techniques, which are constantly monitored, enable an appropriate ratio of protein and fat to be maintained, with the complete absence of added polyphosphates. Mortadella Bologna contains Vitamin B1, B2, Niacin and, what’s more, only 60/70 milligrams of cholesterol per 100g, the same as leaner white meat. Cholesterol intake is low and salt limited.

What means PGI?

Mortadella Bologna is a PGI product (IGP in Italian), meaning Protected Geographical Indication. Three letters which signify control, guarantee and quality, where this European Union recognition is granted only to those products which respect specific fundamental parameters: from the specific connection to the area where it is traditionally produced, to Italian-only production according to the traditional recipe, to respect of precise product quality and organoleptic characteristics.