Mortadella di Maiale di Camaiore

Sbriciolona

Mortadella di Maiale di Camaiore is a soft, cylinder-shaped mortadella, with a spicy smell and taste.

It is made throughout Tuscany, particularly in Camaiore and in Massarosa (both in Lucca province), but some say the ones in Chianti are as good if not better. They also say the sausage originated in Chianti.

It is made from pigs raised in the area, using trimmings from prosciutto (ham), lean meat from shoulder and fat from the jowls. The mixture is 50% meat, 50% fat.

The meat is minced, and mixed with spices that include salt, pepper, fennel seed, cinnamon, cloves, garlic, and wine, along with pieces of fat. Commercially made ones will add saltpetre. The mixture is packed in a natural casing (bladder) and secured with twine, then let mature for a week in a well-ventilated room, then let age for a period of time depending on how large the sausage is, from 5 months upwards.

It is made throughout the year,

Recipe Search

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