Mortadella di Prato
Mortadella di Prato is produced in the municipality of Prato. The main characteristic of Mortadella di Prato is the use of liqueur Alchermes, which is prepared by infusing alcohol with sugar, cinnamon, cloves, nutmeg and vanilla, and other herbs and flavoring agents. Its scarlet color is obtained by the addition of Kermes, a small insect from which the drink derives its name.
Mortadella di Prato carries PGI, 2016 classification.
|Pork shoulder, pork jowls, pork belly||850 g||1.87 lb|
|Back fat||150 g||0.33 lb|
Ingredients per 1000g (1 kg) of meat
|Sea salt||18 g||3 tsp|
|Sugar||5.0 g||1 tsp|
|Pepper||3.0 g||1-1/2 tsp|
|Peppercorns, whole||2.0 g||1 tsp|
|Coriander||2.0 g||1 tsp|
|Cinnamon||1.0 g||1/2 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Mace||0.5 g||1/4 tsp|
|Cloves, ground||0.3 g||1/8 tsp|
|Garlic||3.0 g||1 clove|
|Red wine||30 ml||1 oz fl|
|Alchermes liquor||6 ml||1 tsp|
- Dice back fat into 1/4” (6 mm) cubes.
- Grind all meats through 1/4” (6 mm) plate. Using food processor emulsify ground pork with wine, Alchermes and all ingredients (except diced fat cubes and whole peppercorns). Mix emulsified meat with cubed fat and whole peppercorns.
- Stuff into large diameter beef casings.
- Cook sausages in water at 80° C (176 °F) until meat reaches 67-70° C (152-158°F) internal temperature. Cool and refrigerate.