ED: Mortadella, according to my Portuguese
dictionary, comes from the Latin: "murta", myrtle? ( "mit Myrthen
und Rosen"... ) which were the leaves added for the
preservation of meat ( either pork or beef ).
John, I cannot understand "repos" as
"hope". How did you reach this link?
In Brazil we name "
arquivo morto" ( "dead file" ?) what is filed away after a case is closed.
A "repos file" could either mean " not yet dead" or "resting"
either as in " I rest my case" or as " here lie the ashes
of"...
No time for a more careful observation ( here it is
almost two in the morning...)
----- Original Message -----
Sent: Friday, November 19, 2004 12:23
AM
Subject: TT-21. MORTADELLA DI FEGATO
(liver mortadella)
Name: MORTADELLA DI FEGATO (liver
mortadella)
Area: Lombardy Region
Concise product description: pork
sausage with medium to long maturation time that is eaten raw or
boiled.
Ingredients: pig's liver. lean pork, belly of pork,
aromatised red wine (Barbera), salt, natural aromas, spices, pepper,
saltpetre.
Form: finely minced sausage in natural casing.
Weight: 0.4-0.7 kg.
Consistency:
soft;
Organoleptic features:
Taste: sweet and aromatic
Smell:
distinctive liver taste
Colour: purplish
---------------------------------------------------
AND
SEE
redhttp://bellquel.bo.cnr.it/attivita/cyberfair/htmlin/mortadella.htm
----------------------------
EDNOTE. I was hoping that the "mort" of
"Mortadella" = death, i.e, Mr' R's demise of "cirrhosis" of the
fegato.