The classic mortadella is a cooked cured meat based on pork whose origin dates back to the Middle Ages. The recipe boasts an illustrious witness: Cristoforo di Messisbugo who, in 1557, accurately describes the processing phases and the ingredients in the Libro Novo. The shape is that of an elongated ball due to the particular gut used, that is the natural bovine bladder. The color is light brown, the scent is delicate and complex, and on the palate there are sensations of sweetness and delicacy with notes tending towards mellowness rather than sapidity. It can be eaten cut by machine, knife, cubes and is also suitable as an ingredient in the kitchen, especially for fillings.