Mortadella of Prato PGI 650 gr
Mortadella di Prato PGI
Mortadella di Prato PGI - Produced in Tuscany since the 16th century, it was first introduced as a way to use inferior quality pork cuts and leftover meat leftovers from the processing of other cured meats.
This particular type of sausage is still produced according to an ancient recipe: the Mortadella di Prato PGI is a product based on cooked meat, flavored with garlic, mace, pepper, coriander, cinnamon and cloves,
all stuffed into a natural casing.
It has a rather unique sweet to spicy flavor and a distinct pinkish color due to the addition of Alchermes liqueur to the meat mixture.
For the processing of Tuscan mortadella, the Slow Food Presidium production specification provides for the use of national pigs fed without the use of feed containing genetically modified organisms.
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In Tuscany, mortadella arises from the need to make the best use of discarded meats in the preparation of salami and second-rate pork cuts.
Thus, at the beginning of the twentieth century, in Prato and in some areas of the province of Pistoia they began to stuff these meats, to season them with spices and liqueurs and to cook them in water.
After the war this production disappeared, until, about thirty years ago, a delicatessen in Prato resumed production.
Obviously it is no longer necessary to load the mortadella with spices and powerful aromas: the meat is chosen with care and the modern consumer does not like too invasive aromas.
Mortadella Prato can have various shapes, closer to salami or classic mortadella (depending on the manufacturer),
and the weight is almost always one kilogram (although there are variants ranging from 300, 400 grams up to two and a half kilograms).
A strange family is that of cooked cured meats.
If you enjoy them straight out of the pot or oven they are excellent, but if you reheat them when cold they lose much of their taste.
So do not be tempted by the idea of heating cotechini, mortadella, salami, cooked hams, liver: either you are lucky enough to arrive in the store at the right time, when they are still hot, or eat them cold.
Never out of the fridge, of course, but at room temperature.
Mortadella Toscana is perfect if tasted with figs, preferably of the Dottato variety (from Carmignano), and with the Prato “draft”, a local bread.
Meadow mortadella is produced with the very limited use of preservatives, the type of tanning (garlic, mace, pepper, coriander, cinnamon, carnation, alchermes) and the stuffing in natural casing.
At first it seems fair to tell you that the product is placed in special food polystyrene boxes
and then in our personalized cardboard box for shipping which will be refrigerated to maintain the right storage temperature.
The mortadella from Prato will not always be available because it is produced at certain times, but if you find it available, don't miss it,
this is one of those highly sought after niche products.
This particular Tuscan salami is sold in pieces of 650 g vacuum-packed, before tasting it, remove it from the vacuum and let it breathe for 30 minutes outside the fridge.
Ingredients: pork, salt, Alkermes, pepper, dextrose, natural flavors, antioxidant.