Speciality Food Jan/Feb 2026

whipping it with ice cold sparkling water. The name, Mortadella, is thought to relate to the Latin ‘mortarium’ - the mortar used by ancient Romans to grindmeat – with its first official recipes appearing from 1661 onwards. Evidence around its origins and this etymology can be discovered in the Archaeological Museum of Bologna, where a Romanmonument depicts grazing piglets on one side, and a pestle andmortar on the other. Today, the recipe andmethodology behindmaking Mortadella Bologna PGI are overseen by the Consorzio Italiano Tutela Mortadella Bologna, founded in 2001 to protect the integrity of what they call the ‘Pink Queen’ (Regina Rosa). True Mortadella Bologna PGI can only be made within the regions or provinces of Emilia-Romagna, Piedmont, Lombardy, Veneto, Trento, Tuscany, Marche and Lazio. Every single step of the process is highly controlled andmeasured, ensuring every single product meets warming spices in the air. Mortadella Bologna PGI is perhaps the single most important part of Bologna’s larder. You’ll find it folded into tiny handmade tortellini, sliced and served at room temperature alongside crusty bread and grissini, layered in focaccia with creamy cheese and a smear of pistachio pesto, and even transformed into a simple mousse, magically crafted by S trings of salamis inmyriad lengths and sizes. Deeply maroon-coloured legs of aged ham, sliced thinly to order. Elegant terrines and pâtès, studded with nuts and dried fruit. Tender, savoury rillettes. No deli counter is complete without paying homage to the beauty and heritage of European charcuterie, and these products remain the bedrock of fine food retail, revered the world over. There are nearly 500 varieties to speak of, each one not only offering convenience, but telling the stories of generations of makers and their culinary lores and customs. This authenticity and dedication to the art of charcuterie in Europe is recognised by numerous products being granted PGI and PDO status, signifying their contribution to food history, and continued importance and presence today. For the contemporary deli shopper, charcuterie is a must-have, and often a reason to visit independent retailers. A pot of rillettes, some slivers of salami, or a slice of terrine make an easy lunch or supper, transforming a simple plate of vegetables or salad into an effortless meal. The rise of charcuterie and grazing boards as an occasion has thrust these products even further into the spotlight, with consumers actively seeking out quality, provenance, and delicacies they 22 @specialityfood haven’t experienced before. It’s important for deli managers to not only offer the charcuterie selection shoppers expect, but to invest time in sourcing new grazing board centrepieces their customers can wow friends and family with when entertaining. There are delicacies to discover widely throughout the continent, with some of the most masterful recipes coming out of Italy – renowned for its charcuterie prowess for more than 2,000 years. The Pink Queen Bologna is a very special city, imprinted with three millennia of history. Founded by the Etruscans along an important ancient trading route, its nickname ‘La Grassa’ (the fat) underpins Bologna’s obsession with sharing the joy of cooking and eating. Tucked amongst its labyrinthine streets and alleyways, in the shadows of the city’s famous remaining watchtowers, or sheltered by centuries-old porticos, visitors will discover a network of butchers, pasta makers, bakers, cheesemongers, grocers and delis, thronging with locals and visitors curious about what their next meal might be. A common thread across each of these stores is their adoration of Mortadella Bologna PGI. In fact, you can almost taste the aromatic, European charcuterie is in greater demand than ever before, bringing heritage, authenticity and exceptional flavour to the contemporary table A TASTEOF TRADITION – THAT SPE KS TOTHEMODERNCONSUMER the exacting standards of the PGI. To begin, only the best pork (mainly from the shoulder) is very very finely minced to create the smooth texture Mortadella Bologna PGI is renowned for. Next, the most flavoursome fat (from the neck) is cut into cubes, heated to melt away residual oils, cooled and dried, then added to the mix with the maker’s mix of spices, salt and pepper. Though the method and ratios required remain the same for each WHAT IS THE EU FAB 6? The EU Fab 6 is a campaign selected and co-financed by the European Union to promote EU agricultural products worldwide, with a focus on quality branded wines and deli meats. To find out more go to theeufab6.eu