Mortadella di Prato

Mortadella di Prato is produced in the city of Prato. The capital appropriate of Mortadella di Prato is the use of liqueur Alchermes, which is able by infusing booze with sugar, cinnamon, cloves, absurd and vanilla, and added herbs and additive agents. Its scarlet blush is acquired by the accession of Kermes, a baby insect from which the alcohol derives its name.
Mortadella di Prato carries PGI, 2016 classification.

Pork shoulder, lean5001.10 lb
Pork jowls, pork belly350 g0.77 lb
Back fat150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Sea salt18 g3 tsp
Sugar5.0 g1 tsp
Pepper3.0 g1-1/2 tsp
Peppercorns, whole2.0 g1 tsp
Coriander2.0 g1 tsp
Cinnamon1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Mace0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Garlic3.0 g1 clove
Red wine30 ml1 oz fl
Water30 ml1 oz fl
Alchermes liquor6 ml1 tsp
  1. Dice aback fat into 1/4” (6 mm) cubes.
  2. Grind all meats through 1/4” (6 mm) plate. Application aliment processor emulsify arena pork with wine, water, Alchermes and all capacity (except diced fat cubes and accomplished peppercorns). Mix blurred meat with cubed fat and accomplished peppercorns.
  3. Stuff into 70-80 mm bore beef casings.
  4. Cook sausages in baptize at 80° C (176 °F) until meat alcove 67-70° C (152-158°F) centralized temperature. Air-conditioned and refrigerate.

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