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, 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 back fat into 1/4” (6 mm) cubes.
  2. Grind all meats through 1/4” (6 mm) plate. Using food processor emulsify ground pork with wine, water, Alchermes and all ingredients (except diced fat cubes and whole peppercorns). Mix emulsified meat with cubed fat and whole peppercorns.
  3. Stuff into 70-80 mm diameter beef casings.
  4. Cook sausages in water at 80° C (176 °F) until meat reaches 67-70° C (152-158°F) internal temperature. Cool and refrigerate.

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