Mortadella vs. Salami

Mortadellanoun

A smooth-textured Italian pork sausage with lumps of fat, flavoured with spices; eaten cold.

Mortadella

Mortadella (Italian pronunciation: [mortaˈdɛlla]) is a large Italian sausage or luncheon meat (salume [saˈluːme]) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is traditionally flavoured with black pepper grains, but modern versions can also contain pistachios or, more rarely, myrtle berries.

Salaminoun

A large cured meat sausage of Italian origin, served in slices.

Salaminoun

(baseball) A grand slam.

Salaminoun

(slang) A penis.

Salaminoun

highly seasoned fatty sausage of pork and beef usually dried

Salami

Salami ( sə-LAH-mee) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 40 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat.