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Mortadella delle Apuane is a version of Mortadella made throughout the province of Massa-Carrara (the northern-most province of Tuscany), but particularly in the town of Montignoso (just south of Massa.)

It is cylinder-shaped, 2 3/4 to 3 inches (7 to 8 cm) wide. The surface colour changes from dark red to greyish, as mould colonizes the surface. Inside, it is bright red inside with red fat spots, and has a spicy smell.

It is made from coarsely-minced meat from the neck, shoulder and belly of a pig. The meat is mixed with finely-ground salt, Candia white wine (sometimes), cinnamon, nutmeg, both ground pepper and peppercorns, ascorbic acid and sometimes Salt Petre. The mixture is stuffed in a natural casing. The sausage is then matured for 7 days in a warm, humid room to start the surface mould development, then put in a well-ventilated room for further aging.

Traditionally, it used to only be made from October through to April, when pigs were slaughtered.

Also called:

Other entries for:

Mortadella
Mortadella della Lunigiana, Mortadella delle Apuane, Mortadella di Accumoli, Mortadella di Amatrice, Mortadella di Campotosto, Mortadella di Cavallo, Mortadella di Fegato al Vino Brulé, Mortadella di Fegato Cruda, Mortadella di Maiale di Camaiore, Mortadella di Prato, Mortadella Nostrale di Cardoso, Mortadella Trequandina, Mortadella Viterbese

Other entries for: Affettati

Affettati, Coppa, Mortadella

Other entries for:

Meat
Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Pork, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak