The product

Mortadella di Prato IGP

A typical tuscan mortadella, spiced with alkermes
Country of origin:
Italy - Tuscany
3 kg approx
Minimum order:
1 piece
More Information
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
More Information
Ingredients Pork, salt, pepper, natural aromas, sugars: dextros amd saccharose, preservatives: E2550, E252, antioxidant: E300
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.
From the same producer
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: - Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. € 120.000 i.v.