The origins of Mortadella date back to Etruscans, when the current Emilia-Romagna was a territory rich of oak woods, where pigs thrived on the large quantity of quality acorns. Mortadella di Bologna is produced using a blend of finely pork and strips of lard taken from the neck area of porks. The meat is then minced, is cured with salt, whole peppercorns, garlic and macis. The mixture is stuffed into natural or syntetic casins and cooked in big ovens with dry heats. Mortadella di Bologna has a pink colour, an aromatic smell and a delicious flavour. It can be served together with freshly baked bread or cut in dick slices and then grilled. In the Bolognese culinary tradition mortadella is used as pasta-filling for the famous Tortellini, but also for many other dishes.