The liver mortadella is a cold cut recognized as a Traditional Agri-food product produced mainly around the Lake Orta area (this is why it is often called mortadella d’Orta).
Mortadella is a term that comes from the Latin myrtatum, which means “seasoned with myrtle”. Probably, before the introduction of the pepper, myrtle berries were used to season this sausage. Another explanation says that mortadella comes from mortar and indicates the meat crushed or chopped with a mortar.
The mortadella of liver is made with pork meat mixed and soft as the scraps and the fat and tender meat. These ingredients are added to the liver whose proportions vary depending on the producer (between 2 and 5%, but also up to 15%). In fact, the liver makes the mortadella spicy.
The mortadella of liver can be eaten fresh, cooking it in water over low heat, calculating one hour for each kg. It is excellent accompanied by polenta and / or lentils. It should be cut into fairly thick slices, because otherwise they’d break apart.
If it is aged for at least two months, it can be eaten raw. It is delicious accompanied by bread and red wine as an appetizer or snack.
Sometimes, it is prepared during the first country festivals of the year, for example at carnival and it is eaten with polenta and beans.
You can also experiment it with an unusual combination, accompanying the mortadella with Prunent, a red wine obtained, in very small quantities, from the homonymous and rare local vine.