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A type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S. Bologna is made from pork, turkey, or chicken, all of which provide a very mild flavored meat. The American version of Bologna is much different in taste and appearance than Italian Bologna. In the U.S., Bologna is usually sold sliced as a popular luncheon meat or as a cooked and smoked ring sausage.

The traditional Italian Bologna is a round pork sausage that comes from the cervelat family of sausages. This type of Bologna is fine textured and mild flavored like the U.S. Bologna. However, the Italian version contains flecks of fat throughout the meat and may also have pistachios or other similar ingredients that have been added to enhance the flavor. ALthough the Italian Bologna can be made from ingredients such as tripe, soy flour and other foods, the authentic Italian Mortadella will be made entirely from pork meat. Following the blending of the ingredients, the Mortadella is formed into logs that range in size from 3 to 18 inches. It is then smoked at a high temperature and air-dried to cure. Italian Bologna (Mortadella) is served as a luncheon meat, as antipasto, and as a complement to sauces, soups, or pastas. It is also often finely chopped to be used as a stuffing for poultry or pasta.