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Culinary Dictionary
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| Category: Meats and poultry |
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| Term(s) | ||
Mortadella | ||
 Large, lightly smoked sausages made from pork, beef or veal. The US version of this sausage takes its name from Bologna where it is a specialty. Mortadella is a very smooth, pink sausage with a subtle creamy texture, studded with cubes of pork fat and peppercorns. |