It is also popular in Iran, albeit usually made with beef or lamb, and called commonly , from Russian . Pork mortadella is sold in Egypt, Lebanon, Jordan, Syria, and the UAE. Canada and United States A similar commercial sausage product that omits the cubes of pork fat called bologna is popular in Canada and the United States. A variety that includes olives and pimentos is called olive loaf. Mortadella was banned from import into the United States from 1967 to 2000 due to an outbreak of African swine fever in Italy. This ban was a pivotal part of the plot of the 1971 film starring Sophia Loren. The title for the United States release was . The ban in the United States was lifted due to the Veterinary equivalency Agreement that allowed countries to export products that had been shown to be disease-free as part of an overall agreement that would allow products deemed safe in the United States to be exported to the European Union. Russia and former Soviet Union In Russia, Ukraine, and other former Soviet states, a very similar product is called (, lit. "doctor's sausage"). However, this product is usually made from a mixture of beef and pork (sometimes beef and lamb or chicken for religious reasons) and does not include pieces of fat or myrtle; mortadella-style sausages with bits of fat are called and . Instead, it is flavoured with just cardamom, sometimes coriander and nutmeg, and also traditionally contains eggs and milk, which are usually absent in traditional mortadella. Unlike mortadella, contains lower amounts of fat and is high in proteins. The name "doctor's sausage" was coined in the Soviet Union in the 1930s to refer to sausages and meat products recommended by doctors to help with undernourishment and stomach problems. During the Soviet era, it was commonly advertised as being nutritious (due to its low-fat content) and remained popular throughout former Soviet states to the present day. East Asia or Vietnamese mortadella is sometimes used as an accompaniment to the Vietnamese dish . See also Curing (food preservation) Mortadella sandwich Pigs in culture References External links Consorzio Mortadella Bologna Istituto Valorizzazione Salumi Italiani (IVSI): Mortadella Carlo Cantoni and Patrizia Cattaneo, "La mortadella: aspetti attuali tecnici della sua produzione" "Sausage Peddlers, Vagabonds, and Bandits: Part 1": types of Italian sausage, by Clifford A. Wright Cuisine of Emilia-Romagna Argentine cuisine Chilean cuisine Lunch meat