There is a pizzeria called Great Lake that has achieved great notoriety and acclaim for its mortadella pizza: http://www.gq.com/food-travel/alan-richman/200905/pizza-american-pie-25-best?currentPage=3.
That was an interesting article. I didn't know there was a pizza place that served Mortadella on their pies. That is why I asked Ron, if he used it on pies. I looked on the web for a picture of the Mortadella pizza and it does look delicious. When I used it before, I just used it for making Italian sub's. I also thought it was interesting that the Mortadella was mentioned in the 14 century in Italy. Seems the Moradella was around for a long time, before I discovered it. I like how the name Mortadella came about, from the use of a mortar & pestle.
My husband had worked for butchers, in addition to the market at Root's for many years. He taught me about many cuts of meat. The butchers he worked for killed their own animals and made hot dogs, sausage, and many kinds of lunch meats. When he told me all the things that went into hot dogs and lunch meats, it almost made me not want to eat them again. When he told me how they used sticky meat. then added many spices and cured the lunch meats, I almost couldn't believe what went into those lunch meats.
In our area, there are lunch meats called sweet bologna and Lebanon bologna. They also have many spices added and many people that have lived in our area, can't get these products if they don't live around here.
I makes me wonder how the older Italians used to make their Mortadella.
Thanks for the link,
Nice job Norma
Thanks for the compliment.