Mortadella, a specialty of Bologna, Italy, is a wide, mottled pork sausage that has a mildly spicy flavor and a fine texture. Traditionally, the meat was ground in a special mortar for pig's meat, or "mortaio per carne di maiale," from which the name of the sausage is derived.
For other sausage types, see andouille, Chinese, chouriço, chorizo, Italian sausages, linguiça, and loukanika.