The product
Mortadella di Prato IGP
A typical tuscan mortadella, spiced with alkermes
Code:
78730
Country of origin:
Italy - Tuscany
Weight:
3 kg approx
Minimum order:
1 piece
| Description | This mortadella is produced with lean meat from the shoulder of Italian pigs,with small pieces of lard, spices and aromas added. It is also spiced with alkermes a liqueur usually used in the preparation of cakes. |
|---|---|
| Appearance | It looks like a small cooked salami, a pink colour with uneven cubes of lard cut by hand |
| Taste | An intense and particular aroma of esotic spices |
| Maturing | Not expected |
| Curiosity | The Mortadella di Prato was born at the beginning of the 1900's, made at first just to use up the trimmings of the other salamis: this second choice meat was worked with spices and liqueurs and then cooked in water. This process nearly died out after the war but was rediscovered by a salami factory about 30 years ago. |
| Our selection | It is produced by hand in the butcher's Macelleria Marini, di Ferruccia Agliana (PT), that has for the last 4 generations been processing pork: the choice of selected raw materials, the ancient method of processing and the seasoning in air are the secrets of the quality of the tuscan salamis produced by Manuel Marini and his parents according to family traditions. |
| Suggestions | To be enjoyed on it's own cut thinly or in salads cut into cubes. Marvelous with some white crusty bread. Excellent companion to fresh figs |
| Ingredients | Pork, salt, pepper, natural aromas, sugars: dextros amd saccharose, preservatives: E2550, E252, antioxidant: E300 |
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| Weight | 3 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at a temperature between +2 and +6 ° C |
| Instructions for use | Not edible casing |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1334 kJ / 319 kcal Fat: 19,6 g of which saturates: 7,6 g Carbohydrate: 17,8 g of which sugars: 0 g Protein: 17,9 g Salt: 0,98 g Typical value per 100 g |
The producer
Macelleria Marini - Ferruccia Agliana (PT) - Tuscany
Why we chose them
Macelleria Marini was founded in 1904 by Angelo Marini in the small village of Ferruccia Agliana (PT). During those years the nephew of Angelo,
Lido, and his son Marco, were also involved in the butchery.
Today the family company is run by Marco and his wife, Patrizia, together with their sons, Nicola and Manuel.
In 2007 the ancient butcher shop was replaced by a new one, build in a farmhouse very closed to the old shop.
The cellars of the farmhouse are now used for maturing their hams.
Macelleria Marini has for the last four generations been processing pork.
The careful choice of the meat and the rest of the ingredients, the ancient method of processing the meat and the seasoning in air are some of the
secrets of the quality of the Tuscan salamis produced by Nicola and Manuel Marini and his parents, all according to family traditions.
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