Mortadella is a large Italian sausage or cold cut made of finely hashed or ground, heat-cured pork sausage, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is flavoured with spices, including whole or ground black pepper, myrtle berries, and pistachios and is a staple product of Bologna.
Salame is an Italian word defining crude or cooked meat obtained after a long period of seasoning, with the addition of several different kind of ingredients as salt, garlic, wine, herbs in a spice mix. The variety of cured meat types is huge, depending on the meat origin, the grinding way, the ingredients and method of cure. Salame can have different textures, tastes and flavors; it can be spicy or smoked. For this reason, almost every Italian town has a local salame with a typical name.