The most popular of all italian salumi the origins of mortadella can be traced to roman times or even earlier when they were fond of farcium myrtatum which was traditionally made with pork meat ground in a mortar then cooked and flavoured with myrtle the organic pork is finely minced with herbs and spices before it is steamed for up to 22 hours which guarantees moistness if eaten as antipasto it must be served very thinly sliced as in these 70 gram packs which are ready to serve prod