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Mortadella di Cavallo is a version of mortadella made around Rome using horsemeat.

It is made in a cylinder form, weighing 12 oz (350g.) Inside, it is red coloured and has a mild flavour.

It is made from young horses between 1 and 3 years old, sourced from either Lazio or Tuscany.

Meat from a horse's belly and spare ribs sections is minced finely, and seasoned with spices such as pepper, peppers and pistachio nuts

It is packed in a casing, and the sausage is aged 20 days in a warm, humid room on oak shelves.

It is made throughout the year.

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