Mortadella di Prato

Slow Food Presidium

Italy

Tuscany

Cured meats and meat products

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Mortadella di Prato

In Tuscany, mortadella developed as a way to use up inferior cuts of meat and scraps of meat left over from making salami. In the early 20th century in Prato and some areas of the province of Pistoia, these meats began to be gathered together, seasoned with spices and liqueurs, formed into sausages and boiled. Production disappeared after the Second World War, until it was revived 30 years ago by a cured meat producer in Prato. Today, Mortadella di Prato is a refined, cooked cured meat, with exotic flavors from the spices and a distinct opaque pink color from the addition of Alchermes liqueur to the mixture.

Season

Available throughout the year

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The Presidium has gathered together the producers who are still making the mortadella and convinced them to adopt a production protocol to ensure conformity in the production process. The protocol specifies the use of meat from pigs fed a controlled, GMO-free diet, and allows a very limited use of preservatives. The mortadella must be seasoned with garlic, mace, pepper, coriander, cinnamon, cloves and Alchermes and packed in a natural casing. The mortadella can have various shapes but must always weigh around a kilo.

Production area
Prato and Agliana Municipalities, Pistoia Province

Presidium supported by
Prato Provincial Authority, Prato Chamber of Commerce
Producers

Fratelli Orlando e Carlo Conti
Via San Giusto, 9H-7
Prato (Po)
Tel. +39 335 1325599
info@salumificio-conti.com
www.salumificio-conti.com

Macelleria Marini
Via Carlo Levi
Località Ferruccia
Agliana (Pt)
Tel. +39 347 3670778
info@macelleriamarini.it
www.macelleriamarini.it

Salumificio Mannori
Via Vergaio, 18-20
Prato
Tel. +39 334 1178022
info@salumificiomannori.it
www.salumificiomannori.it

Salumificio Ro-Ma
Via Lungo Calice, 95
Agliana (Pt)
Tel. +39 339 2708111
salumificioroma@libero.it

Tradizione Salumi
di Ivan Magni
Via IV Novembre
Quarrata (Pt)
Tel. +39 340 8072572
tradizionesalumi@hotmail.it
www.tradizionesalumi.it
Slow Food Presidium Producers’ Coordinator
Carlo Conti
info@salumificio-conti.com
www.salumificio-conti.com

Slow Food Presidium Coordinator
Luisa Peris
Tel. +39 3355770025
info@slowfood.prato.it
The Presidium has gathered together the producers who are still making the mortadella and convinced them to adopt a production protocol to ensure conformity in the production process. The protocol specifies the use of meat from pigs fed a controlled, GMO-free diet, and allows a very limited use of preservatives. The mortadella must be seasoned with garlic, mace, pepper, coriander, cinnamon, cloves and Alchermes and packed in a natural casing. The mortadella can have various shapes but must always weigh around a kilo.

Production area
Prato and Agliana Municipalities, Pistoia Province

Presidium supported by
Prato Provincial Authority, Prato Chamber of Commerce
Producers

Fratelli Orlando e Carlo Conti
Via San Giusto, 9H-7
Prato (Po)
Tel. +39 335 1325599
info@salumificio-conti.com
www.salumificio-conti.com

Macelleria Marini
Via Carlo Levi
Località Ferruccia
Agliana (Pt)
Tel. +39 347 3670778
info@macelleriamarini.it
www.macelleriamarini.it

Salumificio Mannori
Via Vergaio, 18-20
Prato
Tel. +39 334 1178022
info@salumificiomannori.it
www.salumificiomannori.it

Salumificio Ro-Ma
Via Lungo Calice, 95
Agliana (Pt)
Tel. +39 339 2708111
salumificioroma@libero.it

Tradizione Salumi
di Ivan Magni
Via IV Novembre
Quarrata (Pt)
Tel. +39 340 8072572
tradizionesalumi@hotmail.it
www.tradizionesalumi.it
Slow Food Presidium Producers’ Coordinator
Carlo Conti
info@salumificio-conti.com
www.salumificio-conti.com

Slow Food Presidium Coordinator
Luisa Peris
Tel. +39 3355770025
info@slowfood.prato.it

Territory

StateItaly
RegionTuscany

Other info

CategoriesCured meats and meat products