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mortadella
This term refers specifically to the traditional heat-cured pork sausage of Bologna. While it is often categorized generally as a salami, it differs significantly in texture and production, being a finely ground emulsion rather than a fermented, coarse-grained sausage.
In culinary contexts, it is almost always served thinly sliced. Because it is treated as a mass noun when referring to the product in general, it is common to use partitive constructions such as "a slice of" or "a piece of" to specify a quantity.