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Mortadella di Accumoli is a cylinder-shaped mortadella. Inside, the meat is red with white fat spots in it.

It is made in Accumoli and Antrodoco in Lazio. Traditionally, it was only made November through to March when pigs were slaughtered; now, it is made year round.

The pigs it is made from are fed only dry feed indoors, but are allowed a summer outside in the woods. They are slaughtered when they weigh between 285 and 33 pounds (130 and 150 kg.)

Meat from the loin and the lower ribs is finely minced, mixed with pieces of fat, and seasoned with pepper. The mixture is then packed into casing. The sausage is then let mature for a bit in a warm room heated by oak and beech wood fires, then put in a cold room for aging.

It is aged a minimum of 4 months. The sausage narrows as it ages, aided by two sticks (generally beech) to help get any residual air inside out.

The final is weight between 3 1/3 to 4 1/2 pounds (1 1/2 to 2 kg.)

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