Cardoso’s Mortale
The Mortadella della nostrale di Cardoso is a Traditional Agricultural Product (PAT) on the national list approved by the Ministry of Agriculture And Forestry, whose requirements are regulated by the production regulations of the Tuscany region.
Features
The Mortadella della our cardoso is a large charcuterie prepared with pure pork (80% lean and 20% fat) and packaged using ox or pork gut.
It is produced in three different forms: oval, about 12 cm long and 15 in diameter; 25-30 cm in length and 5 cm diameter and a large cylindrical cylinder of about 45 cm and diameter cm 8-10.
Production
For the preparation you grind the meat by mixing the lean part to the fat one, you add salt, spices, a chopped garlic, rosemary, thyme, wild fennel and other mountain herbs, then you move on to the first phase of seasoning (drying) that lasts 8 days, during which you have the loss of contained water.
After this period you can consume or hang and leave to mature for up to 10 months.
It is a charcuterie that goes back to an ancient tradition of historical Versilia. The use of the herbs that are seasonally found in Upper Versilia makes this sausage particularly tasty.