Homemade Mortadella Recipe

Homemade Mortadella is a deliciously rich and flavorful Italian deli meat that’s surprisingly easy to make at home. This recipe walks you through the process of crafting this iconic sausage, which is known for its tender texture and the delicious combination of lean pork, pork belly, and pork fat, infused with aromatic spices like garlic, anise, and coriander.

The addition of whole peppercorns and unsalted pistachios adds a delightful crunch and bursts of flavor.

With patience and attention to detail, you can create your own artisanal mortadella that rivals any store-bought version, perfect for sandwiches, charcuterie boards, or simply as a snack.

Why You’ll Love This Recipe:

People will love this Homemade Mortadella recipe because it captures the authentic, rich flavor and smooth texture of Italy’s classic deli meat, all made from scratch.

The combination of lean pork, pork belly, and tender pork fat creates a melt-in-your-mouth experience, while the aromatic spices like garlic, anise, and coriander bring depth and complexity to the flavor.

The addition of crunchy pistachios and whole peppercorns gives each bite a satisfying texture and burst of flavor.

The satisfaction of creating such a high-quality, artisanal product at home is unmatched, and it’s perfect for sandwich lovers, charcuterie enthusiasts, or anyone who enjoys the finer things in life.

Plus, it’s a great way to impress friends and family with your culinary skills while indulging in something truly special!

Key Ingredients:

Pork Cuts – Lean pork, pork belly, and pork back fat provide the perfect balance of tenderness and flavor, ensuring a rich and juicy mortadella.

Spices – A fragrant blend of white pepper, coriander, garlic powder, anise, mace, and caraway creates the signature savory and aromatic flavor profile.

Insta Cure No. 1 – Pink curing salt is crucial for giving the mortadella its characteristic pink color and preserving its texture.

Red Wine and Ice Water – Chilled red wine and ice water help achieve a smooth, emulsified texture for the mortadella mixture.

Pistachios and Peppercorns – These add delightful crunch and flavor, enhancing the overall texture and taste of the finished mortadella.

Homemade Mortadella Recipe

Ingredients:

3-1/2 pounds lean pork

1 pound pork belly

1/2 pound pork back fat

3 tablespoons salt

1 teaspoon Insta Cure No. 1 (pink curing salt)

2 teaspoons white pepper

1/2 teaspoon coriander

1 teaspoon garlic powder

1 teaspoon anise

1 teaspoon mace

1/2 teaspoon ground caraway

1/2 cup chilled red wine

1/2 cup ice water

3 teaspoons whole black peppercorns

1/2 teaspoon whole pistachios (unsalted)

Instructions:

Step 1: Prepare Meat for Grinding

Begin by cutting all the pork (lean pork, pork belly, and back fat) into slices, and place them in the freezer for about 2 hours. This ensures that the meat stays cold for easier grinding.

Put the grinding equipment (like the grinding attachment for a stand mixer) in the freezer to chill as well.

Also, mix together the red wine and ice water and place them in the freezer to chill.

Step 2: Coarse Grind the Meat

Once the meat is nearly frozen, remove it from the freezer, and cut it into cubes. Do not add the back fat at this stage—it will be added later.

Grind the meat using a large grinding plate to create a coarsely ground mixture.

Return the mixture to the freezer to chill, as well as the grinding attachment.

Step 3: Prepare the Spice Mix

While the meat is chilling, mix the spices together. In a spice grinder, combine salt, Insta Cure (pink curing salt), white pepper, coriander, garlic powder, anise, mace, and caraway. Grind the spices as finely as possible to create a smooth blend.

Step 4: Second Grind and Combine

When the meat is properly chilled, add the spice mixture to the meat and thoroughly incorporate it.

Grind the meat mixture again using the smallest grinding plate available to achieve a finer consistency.

Transfer the ground meat to a food processor, add the semi-frozen wine and water mixture, and process until smooth. You may need to do this in batches.

Step 5: Add Fat, Pistachios, and Peppercorns

Cube the chilled back fat, then quickly blanch it by pouring boiling water over the cubes.

Run boiling water over the pistachios and black peppercorns to warm them up.

Add the blanched back fat, pistachios, and peppercorns to the processed meat mixture. Mix everything together thoroughly by hand.

Step 6: Stuff the Mortadella

Take an 8×11-inch plastic bag suitable for boiling, and tie one end with a cable tie. This creates the rounded shape of the mortadella as it cooks.

Stuff the bag with the prepared meat mixture. Seal the open end of the bag with another cable tie.

Wrap the bag in butcher’s twine to help keep the meat intact during the cooking process.

Place the wrapped bag in the refrigerator and let it rest for several hours, or overnight, to allow the flavors to develop.

Step 7: Cook the Mortadella

Preheat your oven to 170°F (77°C). If using a sous vide cooker, set it to 170°F as well (it will take less time—about 5 hours).

Place the bag of mortadella into a water bath or in the oven and cook for 7-8 hours. The goal is to reach an internal temperature of 158°F (70°C), which means the mortadella is fully cooked.

Alternatively, cook it in a sous vide bath for 5 hours at 170°F, then remove it when it reaches the same internal temperature.

Step 8: Cool and Rest

Once the mortadella reaches the desired internal temperature, remove it from the heat and quickly plunge it into ice-cold water to cool it rapidly.

Leave it in the fridge for 2 days before slicing to allow the flavors to fully develop.

Step 9: Serve

Once rested, slice the homemade mortadella into thin pieces, serve, and enjoy!

Tips:

If you don’t have Insta Cure No. 1 (pink curing salt), it’s crucial to follow the correct measurements to ensure the safety and proper preservation of the meat.

Mortadella can be served as part of charcuterie boards, added to sandwiches, or enjoyed with cheeses and olives.

Notes:

Keep Everything Cold – To ensure proper texture, make sure the meat, fat, and grinding equipment are as cold as possible. This prevents the fat from melting and helps achieve the smooth, emulsified consistency that defines mortadella.

Use Insta Cure No. 1 – This curing salt is essential for both color and preservation. Do not substitute it with regular salt, as it contains sodium nitrite, which prevents harmful bacterial growth.

Grinding – Multiple grinding steps are necessary to get the fine, smooth consistency typical of mortadella. After the initial coarse grind, the second grind with a finer plate is key for the correct texture.

Spices and Flavors – The spice blend is what makes mortadella distinctive. Don’t skip the anise, mace, and caraway, as they give the sausage its characteristic, aromatic flavor.

Cooking Method – The traditional slow cooking in a water bath (or sous vide) is vital for evenly cooking the mortadella at a low temperature, which helps retain moisture and tenderness. Aim for an internal temperature of 158°F for full doneness.

Resting Time – Let the mortadella rest in the fridge for at least 2 days before slicing. This resting period allows the flavors to meld and develop, enhancing the overall taste.

Nutrition Information:

Frequently Asked Questions:

Can I use a different meat besides pork for mortadella?

Traditionally, mortadella is made with pork, but you can substitute some of the pork with other meats like chicken or beef if you prefer. Keep in mind that the texture and flavor will be slightly different, especially since pork fat is essential for the signature richness of mortadella.

Is the curing salt necessary?

Yes, Insta Cure No. 1 (pink curing salt) is essential for both safety and flavor. It helps prevent bacterial growth during the long cooking process and contributes to the characteristic flavor and color of mortadella. If you don’t use it, the mortadella may not have the same texture or preservation quality.

Can I make mortadella without a meat grinder or food processor?

While it’s possible to make mortadella without a meat grinder or food processor, it will be much more challenging to achieve the smooth, emulsified texture that mortadella is known for. You could attempt to finely chop the meat by hand, but the result won’t have the same smooth consistency.

How long will homemade mortadella last in the fridge?

Homemade mortadella can last in the fridge for up to 7-10 days if properly wrapped and stored. Ensure it’s tightly sealed in plastic wrap or an airtight container. If you want to keep it longer, you can freeze it, though it may change the texture slightly.

Can I cook mortadella in a slow cooker or instant pot?

Mortadella is traditionally cooked in a water bath or via sous vide to control the temperature and ensure even cooking. A slow cooker or Instant Pot isn’t suitable because they tend to cook at higher, uneven temperatures, which could affect the texture. Stick to the water bath or sous vide method for the best results.

Why do I need to freeze the meat before grinding?

Freezing the meat makes it firmer and easier to handle, ensuring that it stays cold during the grinding process. This is essential for getting a smooth and uniform texture, and it also prevents the fat from smearing or melting, which could affect the final product’s quality.

Can I skip the second grind of the meat mixture?

While you could technically skip the second grind, grinding the mixture twice helps achieve the smooth, emulsified texture characteristic of mortadella. Skipping this step could result in a coarser texture, which would not have the signature fine, smooth consistency of traditional mortadella.

Is it necessary to blanch the back fat?

Yes, blanching the back fat by pouring boiling water over it is an important step. This helps to soften the fat, making it easier to incorporate into the meat mixture. It also helps prevent the fat from breaking down too much during the cooking process, ensuring a tender and juicy mortadella.

Can I make mortadella without a sous vide or water bath?

While sous vide or a water bath is the traditional method for cooking mortadella to control temperature precisely, you can cook it in an oven at a low temperature (170°F) for 7-8 hours. The goal is to slowly bring the internal temperature to 158°F for safe and even cooking. Just be mindful of monitoring the temperature closely.

How can I avoid the mortadella from becoming too dry?

To prevent dry mortadella, make sure the meat stays cold during the grinding and mixing process. Avoid overcooking the mortadella, as this can lead to dryness. Additionally, the addition of fat (especially from the pork belly and back fat) is crucial for moisture and tenderness, so be sure to use the right proportions of fat to meat.