Mortadella Bologna IGP (PGI)

When you think of food from Bologna, dishes like tagliatelle, tortellini, or even balsamic vinegar might spring to mind. The Emilia-Romagna region has fertile terrain and a rich culinary tradition, making it a true food haven. But insiders know there’s one star you can’t overlook: Mortadella Bologna IGP, a delicacy that’s now winning hearts far beyond Italy.

Mortadella Bologna dates back to the 16th century and is a central part of the culinary heritage of Bologna. Its production has been passed down through generations of skilled artisans, preserving traditional techniques. The label of IGP / PGI can only be carried if strict regulations and requirements are met.

According to Euromeatnews, in 2025, production and sales both rose by around 3%, with exports jumping by over 8%. Mortadella Bologna is especially popular in Belgium, Switzerland, Spain, and the UK, and exports now make up nearly a quarter of all sales worldwide¹.

What makes Mortadella Bologna IGP

Ministry of Agriculture, Food Sovereignty and Forests is the ministry of the Italian national government, responsible for formulating and coordinating agricultural, forestry, and agro-food policies, including at the European and international levels. They set the guidelines for IGP certification² .

Mortadella Bologna IGP is a protected Italian salami whose name can only be used if it meets strict production rules. Made from carefully selected pork and cubed fat, seasoned with traditional spices, and cooked to precise standards, it must be produced, sliced, and packaged in designated regions of Italy. Its smooth texture, bright pink color, evenly distributed fat cubes, and delicate, aromatic flavor reflect centuries of artisanal tradition, earning it the Indicazione Geografica Protetta (IGP) designation.

What’s the difference between IGP and PGI?

IGP stands for Indicazione Geografica Protetta, and PGI stands for Protected Geographical Indication, which are exactly the same certification. IGP is the Italian term, and the second is its English/EU equivalent. Both are labels to certify a product’s quality and reputation, which are tied to a specific geographic area, in this case, Bologna.

For consistency, I will use IGP throughout this article, but note that it is interchangeable with PGI.

How Mortadella Bologna gets its IGP label

Mortadella Bologna is a protected Italian cured meat designated as IGP (Indicazione Geografica Protetta). Only products meeting strict production criteria can carry this label. The product must meet criteria in terms of production area, ingredients, process, characteristics, and even labeling and packaging. 

Where can Mortadella Bogolgna IGP be produced?

The production zones include the regions and provinces of Emilia-Romagna, Piemonte, Lombardia, Veneto, the province of Trento, Toscana, Marche, and Lazio.

What ingredients can Mortadella Bologna IGP contain?

Must be made from Optional ingredients Cannot contain (prohibited)
  • Striated pork muscles from the carcass
  • Cubed pork fat (lardelli) from the throat
  • Salt and pepper (whole, ground, or powdered)
  • De-mucosated pork tripe
  • Hard pork fat
  • Water
  • Natural flavorings (≤0.3% of total mix)
  • Aromatic herbs and spices
  • Pistachio
  • Sugar (≤0.5%)
  • Sodium and/or potassium nitrite (≤140 ppm)
  • Ascorbic acid or sodium ascorbate
  • Smoked flavorings
  • Polyphosphates
  • Colorants
  • Mechanically separated meat

How is Mortadella Bologna IGP made?

The production of Mortadella Bologna begins with carefully selected pork meat, thermally conditioned, trimmed, and finely ground to achieve a smooth, uniform texture. Note that grinding is performed using knives and plates, and at least one plate must have holes with a diameter of ≤0.9 mm.

Cubed pork fat is prepared by heating, washing, and draining before being mixed into the meat using vacuum or atmospheric-pressure machines.

The mixture is then stuffed into natural or synthetic casings and subjected to prolonged cooking in dry-air ovens, during which the core temperature must reach at least 70°C and the product must lose at least 3% of its weight.

After cooking, the salami is rapidly cooled to below 10°C to preserve its organoleptic qualities. 

Mortadella Bologna IGP characteristics

Organoleptic Characteristics Chemical Characteristics
  • Shape: oval or cylindrical
  • Texture: compact, not elastic
  • Color: uniform bright pink
  • Fat distribution: ≥15% white pearlized cubes evenly distributed
  • Smell: aromatic
  • Taste: typical and delicate, without smoke
  • Proteins: ≥14.5%
  • Collagen/protein ratio: ≤0.18
  • Water/protein ratio: ≤4.10
  • Fat/protein ratio: ≤2.00
  • pH: ≥6
  • Salt: ≤2.8%

Label and packaging of Mortadella Bologna IGP

  • Must display “Mortadella Bologna” and “IGP” or “Indicazione Geografica Protetta”
  • Can be sold whole, in portions, or sliced
  • All slicing and packaging must occur in the production area
  • Packaging can be vacuum-sealed or modified atmosphere

Sources

¹ Euromeatnews, Production and sales on the rise for Mortadella Bologna PGI, 2025.

² MASAF, Ministry of Agriculture, Food Sovereignty and Forests.