Some recent posts have been made in other threads about smoking bologna and I was gently called out for saying I didn’t care for bologna (or “baloney” as we used to call it). I did a little research and found that bologna has a cousin, mortadella, which is something I do like.
I grew up in a community with a heavy Italian influence (California’s “wine country”) and mortadella was very popular, being on the antipasta plate at every Italian family dinner. I’ve had it in Spain as well where it also contained olive chunks and/or pine nuts/pistacios. Delicious!
So, I got to wondering if anyone has smoked mortadella? I may actually give it a try once I find a local source for whole mortadella sausage. I’m wondering, however, if the fat chunks in it would render out and change the flavor and consistency. Thoughts or experiences?
I grew up in a community with a heavy Italian influence (California’s “wine country”) and mortadella was very popular, being on the antipasta plate at every Italian family dinner. I’ve had it in Spain as well where it also contained olive chunks and/or pine nuts/pistacios. Delicious!
So, I got to wondering if anyone has smoked mortadella? I may actually give it a try once I find a local source for whole mortadella sausage. I’m wondering, however, if the fat chunks in it would render out and change the flavor and consistency. Thoughts or experiences?
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