PGI Mortadella of Prato
The oldest cured meats of Prato area
The origins of PGI Mortadella of Prato, a traditional cured meats that has always been an essential ingredient of Prato cuisine, date back to the 16th century.
It is a cured meat with a humble history. Its distinctiveness derives from the spicing and the addition of an ancient-tasting liqueur: the alkermes, a liqueur usually used in desserts, such as in traditional Pesche.
PGI Mortadella of Prato is produced and packaged in the territory of Prato and in the municipalities of Agliana, Quarrata and Montale.
Characteristics
The Mortadella of Prato is made from a mixture of pork, sea salt, garlic, spices and alkermes; after being stuffed, it is cooked.
Externally the product is pinkish in color tending to opaque with a smooth or wrinkled appearance depending on how it is stuffed.
Internally it has a dark pink color with white spots due to the fat cubes.
After processing, to maintain the organoleptic characteristics of Mortadella of Prato, it must be packed within 20 minutes from the end of the cooling phase. This cured meat is characterized by its penetrating and spicy aroma with hints of alkermes, which also determines its characteristic coloring.
The Mortadella of Prato is made from a mixture of pork, sea salt, garlic, spices and alkermes; after being stuffed, it is cooked.
Externally the product is pinkish in color tending to opaque with a smooth or wrinkled appearance depending on how it is stuffed.
Internally it has a dark pink color with white spots due to the fat cubes.
After processing, to maintain the organoleptic characteristics of Mortadella of Prato, it must be packed within 20 minutes from the end of the cooling phase. This cured meat is characterized by its penetrating and spicy aroma with hints of alkermes, which also determines its characteristic coloring.
Food and wine
The PGI Mortadella of Prato can be enjoyed slightly warm or cold (in slices or chunks) and goes well with liver crostini and all other typical Tuscan appetizers.
It is also traditionally eaten in combination with figs and PDO Tuscan Bread or - in local cuisine - as an ingredient in many typical dishes.
The PGI Mortadella of Prato can be enjoyed slightly warm or cold (in slices or chunks) and goes well with liver crostini and all other typical Tuscan appetizers.
It is also traditionally eaten in combination with figs and PDO Tuscan Bread or - in local cuisine - as an ingredient in many typical dishes.
