Mortadella di Prato PGI is an exclusive product, typical of the Prato area and its surrounding areas. Its origins date back to the 19th century; after a period of neglect, this traditional cured meat has been rediscovered in recent years, bringing a unique specialty back into fashion. Today, mortadella di Prato is produced following strict production guidelines, designed to protect and preserve its tradition.
In 2000, Prato mortadella was awarded SLOW FOOD PRESIDIO status, establishing it as a prominent artisanal product of excellence. It’s perfect as an appetizer, perhaps accompanied by Carmignano fig mostarda, diced for an aperitif, or as an ingredient in culinary creations created by our chefs.
Its distinctiveness lies in its production techniques, which have remained faithful to tradition and have been carefully passed down by a handful of expert artisans. The production specifications stipulate that only Italian pork, such as shoulder, prosciutto trimmings, capocollo, guanciale, lardone, and pancetta, be used for its production. The meat is minced and mixed with lardons of fat (about 20%), then mixed with select spices, chosen from the finest quality and in precise proportions. The secret to its distinctive flavor lies in the “concia”: a blend of salt, black peppercorns, crushed garlic, and a mix of spices such as cinnamon, coriander, nutmeg, and cloves. But the ingredient that makes mortadella truly unique is Alchermes, an Italian liqueur traditionally used in pastry making, which gives the cured meat both its unmistakable aroma and distinctive color.
The mixture is stuffed into a natural pork casing and steamed in the oven for 10-12 hours, until it reaches an internal temperature of between 68° and 70°C.
