Cappola
Food Inc. 
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THE AUTHENTIC TASTE OF CAPPOLA IS ALL IN THE BRICKS AND MORTADELLA. Mortadella has its origins in the Italian monasteries of the 14th century, when the Corporazione dei Salaroli, the guild of sausage makers, was organized in Bologna. (Now, before we go any further, forget anything you've ever eaten called bologna, baloney or anything similar. The products that go by the name of mortadella's birthplace bear scant resemblance to what was hailed as long ago as 1661 as "the noblest of all pork products.") The special mortar and pestle used by the monks was called mortaio della carne di maiale, later shortened to mortadella (mort-a-dell-a). The grinders we import from Bologna give Cappola mortadella the same creamy uniformity the monks prized so highly, and achieved so arduously. Where no modern implement can match the classic way of making mortadella, however, is in the cooking. So Mortadella di Cappola is slowly baked in specially commissioned brick lined ovens, which maintain a constant sure heat for 12 full hours. The result is a delicate pink sausage, full of subtle aromas and flavours that make mortadella the pinnacle of the sausage-maker's art. Of course, there are time saving, less demanding ways to try to duplicate the fine taste. But then it wouldn't be authentic mortadella. And so it certainly wouldn't carry the Cappola name. |
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