Mortadella is made from pork only, pork & beef or pork fat & veal

Materials	pork (butt), 55% beef (chuck), 25% back fat or hard fat trimmings 20%	2.75 kg (6.05 lb) 1.25 kg (2.75 lb) 1.00 kg (2.20 lb)
Ingredients	salt, 3% (cure #2 accounted for) cure # 2 dextrose (glucose), 0.2% sugar ground white pepper garlic rum pistachio nuts T-SPX culture,	140 g 12 g 10 g 15 g 15 g 5 g 65 ml (1/4 cup) 25 g 0.6 g (1/4 tsp)
Instructions	1. Cut back fat ino 1/4" (6 mm) cubes and set aside. 2. Grind pork through 3/8" plate (10 mm). Refreeze and grind again through 1/8" plate (3 mm). Do the same with beef. You could chop the mixture in a blender adding about 30% ice cold water. 3. Mix all ingredients with emulsified meat and diced fat. 4. Stuff firmly into 100-120 mm (4-5") protein lined fibrous casings, 12" long. 5. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity. 6. Preheat smokehouse (no smoke applied) to 120º F (49º C) and hold sausages at this temperature for 12 hours (to remove the moisture from the sausage). Gradually increase temperature until an internal temperature of 138º F (59º C) is obtained. 7. Cool down sausages by hanging them at room temperature. 8. Dry at 16-12º C (60-54º F), 85-80% humidity. The sausage is dried until around 30-35% in weight is lost.
Notes	You may make the sausage ready to eat by cooking (after step 5) to 158º F (70º C) internal meat temperature. At your discretion the following spices may be added (around 2 g spice/1 kg of meat) : anise seed, cardamom, cinnamon, ground clove, coriander, nutmeg, juniper berries. Aromatic liquids such as curacao or rum are also often added.