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Mortadella Trequandina is a version of mortadella made in Trequanda, Sienna.

It is made from pork shoulder meat finely minced, about 4 parts meat to 1 part of fat. The meat is seasoned with salt and pepper. Nitrates and ascorbic acid are added as well.

The mixture is packed into a cow's intestine casing. The sausages are then let dry in a warm, humid room for 8 days, then aged in cellars for 4 to 5 months (depending on size.)

After this, it is ready to be sold on.

The final product weight is between 2 1/2 and 3 1/3 pounds (1 and 1 1/2 kilos.)

Acknowlegements

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