We watch a lot of cooking shows, and occasionally a chef will use mortadella in a recipe, which I've never eaten. When I noticed our local Meijer's "Grab-and-Go" had prepackaged mortadella, I gave it a try. While visually different than my favorite lunch meat, bologna, the taste is very much the same. Mortadella is made using only pork, while bologna can have pork, beef, chicken, and turkey. The fat in bologna is emulsified into the meat, where pork cubes are added to mortadella to give it the distinctive mottled look you see in the picture below. They use different spice blends, with mortadella being more coarse and bologna very fine. More info is included at the link below.
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