'Mortadella is an Italian sausage made of finely minced heat-cured pork sausage which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is delicately flavoured with spices, including whole or ground black pepper, myrtle berries, nutmeg, coriander and pistachios.
Mortadella originated in Bologna, the capital of Emilia-Romagna; elsewhere in Italy it may be made either in the Bolognese manner or in a distinctively local style. The mortadella of Prato is a Tuscan speciality flavoured with pounded garlic. The mortadella of Amatrice, high in the Apennines of northern Lazio, is unusual in being lightly smoked. Because it originated in Bologna, this contributed to the naming of the American meat bologna.
It is very popular in Spain and Portugal, where a variety with pepper and olives is widely consumed, especially in sandwiches. Sometimes, in Spain, the standard mortadella is referred to as Mortadela italiana ("Italian mortadella"), because there's a local variant named Catalana or "Catalan mortadella". In Hungary they have a similar product called in Hungarian Mortadella and a plain variety called Pariser, Parizer or Párizsi.
In Lebanon, it is known by the same name, Mortadella, and is available in pork, beef, chicken and turkey, both imported from Italy and locally made. A variety with pepper and olives is also very popular.
Mortadella is also very popular in Argentina, Brazil and Uruguay, thanks to the Italian immigrants established in these countries in the early 20th century. The normal spelling in these countries, however, is mortadela. São Paulo has a very popular mortadela sandwich sold in the Mercado Municipal.