Polony vs. Mortadella — What's the Difference?
By Urooj Arif & Maham Liaqat — Updated on April 17, 2024
Polony, a finely ground sausage of varying meat, is common in British cuisine, while mortadella, an Italian sausage, features a specific blend of pork with fat chunks.
Difference Between Polony and Mortadella
Table of Contents
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Key Differences
Polony is typically made from a blend of various meats, including beef and pork, which are finely ground to achieve a smooth texture. On the other hand, mortadella is primarily made from high-quality pork and includes visible cubes of pork fat, enhancing its flavor and texture.
In terms of seasoning, polony often incorporates a simple spice mix that might include pepper, coriander, and nutmeg, giving it a subtle but distinctive taste. Whereas, mortadella is seasoned with warm spices like black pepper, myrtle berries, and sometimes pistachios or olives, providing a unique and aromatic profile.
The production process of polony involves emulsifying the meat into a fine paste, which is then cooked in a casing to form a firm, easily sliceable sausage. Mortadella, however, undergoes a more intricate process that includes slow cooking at a controlled temperature, which contributes to its soft, delicate texture.
Originating from Britain, polony is a common feature in simple, everyday meals and can be found in various forms from sliced to chunks in supermarkets. Mortadella, originating from Bologna, Italy, is considered a gourmet delicacy and is often served thinly sliced in antipasti or on sandwiches.
Regarding consumption, polony is often eaten cold or lightly fried, commonly included in sandwiches or as part of a cold meat platter. Mortadella, while also enjoyed in similar ways, is particularly favored as a centerpiece in Italian cuisine, often accompanied by cheeses and other cold cuts.
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Comparison Chart
Main Ingredients
Various meats (e.g., beef, pork)
Primarily pork with pork fat
Texture
Fine, smooth
Soft with visible fat chunks
Seasoning
Simple spices
Warm spices, nuts, or olives
Origin
Britain
Bologna, Italy
Common Serving Method
Cold or lightly fried
Sliced thin, often at room temperature
Compare with Definitions
Polony
Known for its smooth texture.
Polony slices easily due to its fine grind.
Mortadella
An Italian sausage known for its chunks of fat.
Mortadella is easily recognizable by its large fat pieces.
Polony
Commonly found in British cuisine.
In the UK, polony can be seen in the cooked meats section.
Mortadella
Requires careful cooking to preserve its texture.
Mortadella is slowly cooked to maintain its softness.
Polony
Typically served cold or fried.
Fried polony makes a hearty breakfast addition.
Mortadella
Made primarily from high-quality pork.
Mortadella boasts a rich flavor from premium pork.
Polony
Often made from a mix of meats.
Traditional polony might contain both pork and beef.
Mortadella
A staple in Italian antipasti.
Mortadella is typically served with olives and cheeses.
Polony
A type of sausage made from finely ground meat.
Polony is often used as a filling in sandwiches.
Mortadella
Often contains additional ingredients like pistachios.
Pistachio mortadella is a popular variant in gourmet shops.
Polony
A kind of sausage made of meat that has been only partly cooked.
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.
Polony
Alternative form of palone
Mortadella
A heat-cured Italian sausage usually made of ground pork and cubes of pork fat and flavored with wine and spices.
Polony
(biotechnology) A cluster of polymers produced by clonal amplification of DNA.
Mortadella
A smooth-textured Italian pork sausage with lumps of fat, flavoured with spices; eaten cold.
Polony
A kind of sausage made of meat partly cooked.
Polony
Another name for Bologna sausage
Common Curiosities
Is polony a healthy option?
Polony, like many processed meats, can be high in sodium and fats, so it should be consumed in moderation.
Can you cook polony?
Yes, polony can be eaten cold or fried, typically in slices.
What are common ways to serve mortadella?
Mortadella is often served thinly sliced, at room temperature, especially in antipasti.
How is mortadella different from other Italian sausages?
Mortadella is unique for its inclusion of large chunks of pork fat and sometimes nuts or olives.
What spices are used in mortadella?
Spices such as black pepper and myrtle berries are commonly used in mortadella.
Can mortadella be used in cooking?
While typically eaten as part of a platter, mortadella can also be included in cooked dishes like pasta.
How is polony typically packaged?
Polony is usually available in supermarkets either sliced or in large chunks.
What meals include polony?
Polony is commonly used in sandwiches and as part of breakfast platters.
What is polony made of?
Polony is made from various meats, often including pork and beef, finely ground into a paste.
What is the texture of mortadella?
Mortadella has a soft texture with visible chunks of fat, differentiating it from other sausages.
How long can you store polony?
When properly refrigerated, polony can last for several days.
Where does polony originate from?
Polony originated in Britain and is a staple in British cuisine.
Is mortadella expensive?
Mortadella can vary in price, especially if it contains gourmet ingredients like pistachios.
Why is mortadella so popular in Italian cuisine?
Its rich flavor and soft texture make it a favored choice for traditional Italian meals.
Does mortadella contain any allergens?
Some variants of mortadella may contain nuts like pistachios, which are allergens for some people.
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Written by
Urooj ArifUrooj is a skilled content writer at Ask Difference, known for her exceptional ability to simplify complex topics into engaging and informative content. With a passion for research and a flair for clear, concise writing, she consistently delivers articles that resonate with our diverse audience.
Co-written by
Maham Liaqat
