Mortadella di Camaiore

Mortadella sausage-looking

The Mortadella pork of Camaiore, is a typical product of the area of Camaiore.

This is also known as "sbriciolona" and its workmanship meant that is appreciated even outside its territorial boundaries. The shape is typical of the salami, the flavor is sweet and smooth texture.

The goodness of this product derives from meats that are used and spices: loin, shoulder, coppa and pancetta adds salt, pepper, seeds of fennel, cinnamon and cloves. Preparation involves grinding the meat along with parts of fat which are then kneaded by hand and stuffed in a natural casing. Mortadella is matured for about seven days and then allowed to mature for a variable period.

Currently the production estimates about 300 tons a year divided between local consumption and extra-regional.