Modena & Bologna

While Parma focuses on dry-cured whole-muscle work, Modena and neighboring Bologna are the historical center for cooked and fermented preparations. The Mortadella di Bologna IGP (regulated since 1998) is the most internationally recognized product — large-format cooked pork sausage with visible cubes of back fat ('lardelli') and frequently pistachios, in a natural casing tied with butcher's twine. Real mortadella is gently emulsified, slow-cooked at 70-77°C, and served thinly sliced; the American 'bologna' that derives its name from the city is a cheap commodity imitation that resembles real mortadella only in approximate appearance.

Other IGP products from the zone: Salame di Modena (a coarser-ground dry-cured sausage), Cotechino Modena (a fresh cooked pork sausage traditional for Italian New Year's), and Zampone Modena (Cotechino-style filling stuffed into a deboned pig's trotter). The region also produces traditional balsamic vinegar that often pairs with its charcuterie.