Mortadella di Prato

Italy

Tuscany

Cured meats and meat products

Back to the archive >
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.

  • Hai imparato qualcosa di nuovo da questa pagina?
    Did you learn something new from this page?

  • YesNo

Season

Produced throughout the year.

Back to the archive >
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
Massimo Bonacchi
Agliana (Pt)
via Lungo Calice, 49
tel. +39 0574 718557-339 2708111

Fratelli Conti
Prato (Po)
Via S.Giusto, 9h7
tel. +39 0574 630192
info@salumificio-conti.com
www.salumificio-conti.com

Ivan Magni
Ferruccia Quarrata (Pt)
Via IV Novembre, 353
tel. +39 0573 705275-333 2305196
tradizionesalumi@tiscali.it

Macelleria Mannori
Prato (Po)
Via di Vergaio,18/20
tel. +39 0574 811537-339 7850751
info@salumificiomannori.it
www.salumificiomannori.it

Macelleria Marini
Agliana (Pt)
Località Ferruccia
Via Carlo Levi
tel. +39 0574 718119
Info@macelleriamarini.it
www.macelleriamarini.it

Slow Food Presidium Producers’ Coordinator
Carlo Conti
Tel. +39 0574 630192
info@salumificio-conti.com
www.salumificio-conti.com

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

Presidium

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

Massimo Bonacchi
Agliana (Pt)
via Lungo Calice, 49
tel. +39 0574 718557-339 2708111

Fratelli Conti
Prato (Po)
Via S.Giusto, 9h7
tel. +39 0574 630192
info@salumificio-conti.com
www.salumificio-conti.com

Ivan Magni
Ferruccia Quarrata (Pt)
Via IV Novembre, 353
tel. +39 0573 705275-333 2305196
tradizionesalumi@tiscali.it

Macelleria Mannori
Prato (Po)
Via di Vergaio,18/20
tel. +39 0574 811537-339 7850751
info@salumificiomannori.it
www.salumificiomannori.it

Macelleria Marini
Agliana (Pt)
Località Ferruccia
Via Carlo Levi
tel. +39 0574 718119
Info@macelleriamarini.it
www.macelleriamarini.it

Contacts

Slow Food Presidium Producers’ Coordinator
Carlo Conti
Tel. +39 0574 630192
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