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New York : What is mortadella and where does it come from, one of the dishes that caused a Listeria outbreak in New York

New York :

What is mortadella and where does it come from, one of the dishes that caused a Listeria outbreak in New York

Photo: Santa Emilia Vinhos / Creative Commons

Eating food contaminated with Listeria can cause a serious infection called listeriosis. The Centers for Disease Control and Prevention (CDC) initially reported October 23 on a Listeria outbreak in Florida, Massachusetts and New York. People had consumed Italian style meats, like salami, mortadella and prosciutto. In the most recent report on this outbreak, there are 11 infected people, one of them lost her life.

What is mortadella?

The mortadella is a sausage of Italian origin. It is the most famous sausage in the culinary tradition of the Bolognese.

Is a cooked sausage cylindrical or oval in shape that is made with pork, has a delicate flavor no traces of smoke and a slightly spicy aroma. Once cut, the surface of the mortadella is velvety and pink in color.

For the lean (pink) part, you use muscle meat striated. The main cut is obtained mainly from shoulder, according to the Mortadella Bologna consortium. For the white part the most consistent and valuable fat part of the pig is used: throat fat.

It is also added Salt, Pepper and other spices. In northern Italy the Mortadella Bologna does not carry pistachiosIn Rome or in central and southern Italy, pistachios are essential.

origins

Although the mortadella would be made from the Roman imperial era. The first recipe arose at the beginning of XVII century, provided by agronomist Vincenzo Tanara. In this recipe are the precise indications of the ingredients and a quantity of fat much greater than current.

It was a product reserved for an elite of gourmets, nobles and bourgeoisie who could afford a salami with a high price.

Currently it can also be found in trays with the weight according to the needs of the consumer.

Why mortadella?

The name of the sausage comes from “mortarium“Or” murtatum “which means minced meat with precision in mortar.

The authentic Mortadella Bologna It has a Protected Geographical Indication, it is a quality designation and has to be made in the specified places. The indication includes the territory of Emilia Romagna, Piedmont, Lombardy, Veneto, the province of Trento, Tuscany, Marche and Lazio.

Also different variants Italian to the Italian mortadella from Bologna, such as the mortadella from Prato and the mortadella amatriciana. In Spain they prepare the Sevillian mortadella and the Catalan mortadella.

What care should be taken to avoid listeria when eating cold cuts and sausages?

Store unopened factory-sealed packages for up to 2 weeks in the refrigerator. Opened packages and cut meats at a local deli store should be left in the refrigerator for a maximum of 3 to 5 days.

Women pregnant, the older adults and the people with him weakened immune system must avoid eating hot dogs, sandwich meats, cold cuts (cold cuts), or other sausages (as the mortadella), or dried or fermented sausages, unless they get hot before serving a 165 ° F internal temperature or until they are steaming.

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