Mortadella Recipe

Sanitation and chilling

Sanitize work surfaces and equipment. Keep meat and fat well chilled (34–40°F / 1–4°C). Work in small batches and return meat to the refrigerator between steps to avoid warming.

Cut and cure

Cut the pork shoulder and fatback into 1–2 cm cubes and keep cold. In a large bowl, combine the cubed meat/fat with salt, sugar, Prague powder #1 (sodium nitrite), granulated garlic, ground spices (black pepper, white pepper, nutmeg, mace) and the dry milk powder if using. Mix thoroughly by hand or with a paddle until the cure is evenly distributed. Transfer to a covered container and refrigerate for at least 18–24 hours to allow cure to penetrate (up to 48 hours for deeper cure), turning once.

Grind the meat

Keep meat and fat very cold — place trays on ice. Grind the cured meat and fatback through a medium plate (6–8 mm) first, then once more through a fine plate (3–4 mm) for a smoother texture. Chill grounds immediately.

Emulsify to fine paste

In a food processor or bowl chopper (in batches if needed), combine ground meat with about half the ice water and the optional white wine. Pulse/chop rapidly until the mixture becomes a smooth, glossy paste (emulsion). Add remaining ice water slowly to control temperature and texture. Keep the bowl chilled; target a final paste temperature below 50°F (10°C). If using a stand mixer with paddle, work in short bursts and scrape sides frequently. Add chopped pistachios and whole crushed peppercorns at the end, folding them in evenly by hand or at low speed so they remain intact.

Adjust seasoning

Taste a small cooked patty: fry a teaspoon-sized sample; check salt, pepper, spice balance and adjust by adding small amounts of salt or spices if needed. Remember Prague powder and curing are already present, so don't oversalt.

Stuff into casing

Load the mortadella emulsion into a stuffer fitted with a large-diameter horn. Fill the prepared casing (or fibrous loaf casing) evenly, avoiding large air pockets. If using casing, tie off the end with kitchen twine. Roll the filled mortadella on a smooth surface to equalize the filling and reduce voids. If desired, insert a few whole peppercorns or extra pistachios near the center as you stuff so they appear distributed. Prick any large air bubbles with a sterile needle and press out air.

Tie and net

Wrap the stuffed loaf in cheesecloth and tie with kitchen twine at 3–4 cm intervals to maintain shape and help even cooking. If using a fibrous casing or netting, secure per manufacturer's instructions.

Poaching

Preheat a water bath in a large pot to 75°C (167°F). Place the wrapped mortadella gently into the water. Hold the water temperature steady at 75°C and poach the mortadella until internal temperature reaches 68–72°C (154–162°F). This typically takes 1.5–2 hours for a 1.5–2 kg loaf; monitor with a probe thermometer. Do not let the water exceed 80°C or boil — violent agitation can split the emulsion.

Cooling

When the target internal temperature is reached, remove the mortadella from the water and immediately cool it rapidly in an ice bath to below 40°F (4–5°C) to set the texture and prevent overcooking. Keep it submerged until thoroughly chilled (about 30–45 minutes).

Age and serving

Remove from ice bath, unwrap, dry lightly, and refrigerate overnight to allow flavors to meld and the texture to firm. Slice thin with a sharp knife or deli slicer. Mortadella keeps well refrigerated for up to 7–10 days vacuum packed or 4–5 days wrapped; it can also be frozen for longer storage.