Mortadella di Trequanda

Trequanda, Siena, Tuscany


Preparation technology.
The lean pork shoulder and ham trimmings are ground finely and add to about a fifth of hard fat cut into cubes. The mixture is packed into the gourd and tanning of ox. She starts to dry in an oven for eight days and then goes into the cells matured, after four to five months, depending on the size, is ready for consumption. A seasoned mortadella completed can weigh from a pound to a pound and a half. It is a product similar to the Tuscan salami.

a) Raw material: lean meats of choice for heavy pigs.
b) Technological: salt and pepper.
c) Additives: nitrate, ascorbic acid.

Eight days in a ventilated environment and warm.

Aging period.
Four to five months depending on weight.

Production area.
Trequanda, in the province of Siena. It’s made also in a similar manner throughout Tuscany.

Source: Atlas of typical Italian products, Insor, 1989-1995