Historical traditional salami of Versilia near Lucca, it’s large sausage made with lean cuts of pork (80%) and fat (20%).
The meat is chopped in medium grain, added salt, pepper, garlic, thyme, rosemary, fennel and other herbs with variable composition from manufacturer to manufacturer.
After thorough mixing it is then stuffed into beef or pig intestines according to the size and shape desired, and then dried for 8 days at about 25 ° C. If not eaten fresh, maturing at 12-14 ° C for up to to 10 months.
Mortadella nostrale di Cardoso has an oval shape (12 cm long and 15 cm in diameter), small cylindrical (25-30 cm long and 5 cm in diameter) or large cylindrical (45 cm long and 8-10 cm in diameter ), hand-tied, gray mold to bloom.
Cut appears red in color, dense, with good evidence of lard.
It can be eaten sliced as a starter.
Cut lean pigs (80%)
Cut fat pig: bacon, lard (20%)
Natural casing of pig or cattle
STAGES OF PROCESS
Preparation of tanning
Grinding the meat and fat to medium-grained
Adding the tanning
Blend until smooth paste
Drying at 25 ° C for 8 days
Ripening at 12-14 ° C to 10 months.
09/01/2006 – Paolo Boni