What’s The Difference Between Bologna and Mortadella? Aren’t They The Same Thing?

Cured meats are a culinary cornerstone, lending their savory richness to everything from charcuterie boards to sandwiches and beyond. In the U.S., we’ve embraced many Italian delicacies, often putting our own spin on them. Case in point: mortadella and bologna. While they’re often mistaken as interchangeable, they’re distinct in flavor, preparation, and cultural history. Surprised? Let’s slice into the details.

What is Mortadella?

Mortadella hails from Bologna, Italy (yes, the same city that lent its name to bologna), and it’s considered the grandparent of this beloved deli meat. Crafted from finely ground pork, it’s seasoned with spices like black pepper, myrtle berries, and garlic, then dotted with cubes of pork fat. These fat “polka dots” are its signature, giving mortadella a luscious, melt-in-your-mouth texture.

The flavor? Silky and subtly spiced, with an unmistakable richness that elevates it beyond everyday sandwich fare. For years, mortadella was banned in the U.S. due to concerns about how it was produced, but modern safety regulations have paved the way for its triumphant return. You can now find authentic mortadella gracing deli counters—though it still feels a bit more exotic than its American cousin.

What is Bologna, Instead?

Bologna, on the other hand, is mortadella’s homespun descendant. While it also has roots in the Italian city of Bologna, it was adapted for mass production when Italian immigrants brought their culinary traditions to the U.S. Unlike mortadella, bologna is typically made with a mix of meats—pork, beef, or even chicken—and lacks the visible chunks of fat. It’s ground into an ultra-smooth paste, seasoned with simpler spices, and stuffed into casings before being cooked or smoked.

Its taste is familiar to anyone who grew up with a bologna sandwich: mildly salty, lightly smoky, and comfortingly nostalgic. And why the name? Bologna’s moniker is an homage to its Italian origins, though Americans pronounce it with a decidedly Midwestern twang (buh-LOH-nee, instead of the Italian boh-LOH-nya).

Can They Be Swapped?

So, can bologna stand in for mortadella in recipes? Technically, yes—especially if you’re after a smooth texture and mild porky flavor. But you’ll miss out on mortadella’s nuanced spice profile and luxurious fat marbling. In dishes like antipasto platters or stuffed bread, the swap might feel like trading silk for cotton. If your recipe depends on complexity, stick with mortadella; for a simpler touch, bologna works just fine.

When it comes to health, mortadella tends to be richer due to its fat content, but don’t let bologna off the hook just yet. Commercially produced bologna can contain fillers and preservatives, meaning it’s not necessarily “healthier” in a strict sense. If you’re keeping an eye on calories or sodium, reading the labels is your best bet. Either way, both should be enjoyed in moderation—because, let’s face it, cured meats are about indulgence, not guilt.