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 | Mortadella IGP produced with pork from Italy only and pleasantly spiced with Alchermes liqueur |
|---|---|
| Appearance | It looks like a small cooked salami, with a pinkish colour tending towards opaque, with pieces of lard cut with a knife |
| Taste | Intense and distinctive, with evocative and exotic aromas of spices |
| Maturing | Not expected |
| Curiosity | Mortadella di Prato originated in the early 20th century from the need to use up the scraps left over from the preparation of other sausages: this meat was seasoned with spices and liqueurs and cooked in water. Production of this product almost disappeared after the war but was later revived |
| Our selection | The production of Mortadella di Prato IGP involves the use of Italian pigs that are not fed any type of feed containing GMOs, the very limited use of preservatives, the use of a special seasoning made from garlic, mace, pepper, salt, coriander, cinnamon, cloves, alkermes, and stuffing in natural casings |
| Suggestions | We recommend serving it sliced thinly, or diced in cold salads. Try it with figs for an unusual combination |
| 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.
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