My first attempt at Mortadella is a success!!  Mortadella is Italian bologna with flecks of fat and pistachios in it.  Smooth texture, great taste!  It pairs wonderfully with homemade “Almost No-Knead Bread”!  Thanks for the introduction to the bread recipe Mike Adair!!  Mortadella only uses 1 LB. of pork.  Makes meat go a long way.  I’m not sure what my hair dresser is going to say when I walk in this morning with “garlic breath”?!  My wonderful “Mad Scientist” conjured up my very own “sous vide” machine to use to cook my Mortadella.  I’m already planning the next batch.  MMmmmmm!