Mortadella di Prato PGI, ancient Tuscan recipe
The Mortadella di Prato PGI It is a typical Tuscan cold cut whose original recipe dates back to the early twentieth century and was recovered about 30 years ago by the Prato salumieri. It is enjoyed hot, just out of the oven, or cold. Never reheated. In February 2016, this specialty obtained the European PGI recognition, Protected Geographical Indication. A precious mark to protect its typicality from imitations and which adds to the existing Slow Food presidium seal.
The peculiarity of the Mortadella di Prato recipe is the addition of alkermes, a liqueur usually used in dessert preparation that, together with the spices, gives it an unmistakable aroma and flavor. Compared to the traditional recipe, the current version has a milder spice level and a different – and better – selection of the main ingredient.
Originally, in fact, Mortadella was the gastronomic result of a reshaping of pork meat left over from the production of finocchiona and other second-choice leftovers. Today, the lean meats obtained from shoulders and ham trimming are even deprived of nerve and fat. The characteristic fat cube comes instead from cheeks and lardons.
