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A heat-cured Italian sausage usually made of ground pork and cubes of pork fat and flavored with wine and spices.
[Italian, feminine diminutive of murtato, seasoned with myrtle berries, from Latin myrtātus, murtātus, from myrtus, myrta, myrtle; see myrtle.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
a type of smooth-textured Italian pork sausage containing pieces of fat, usually eaten thinly sliced and cold
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
mor•ta•del•la(ˌmɔr təˈdɛl ə)
n., pl. -las.
a large Italian sausage of pork, beef, and pork fat, seasoned with garlic and pepper, cooked, and smoked.
[1605–15; < Italian < Latin murtāt(um) sausage seasoned with myrtle + -ella diminutive suffix]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
mortadella[ˌmɔːtəˈdelə] N → mortadela f
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005