Mortadella di Cavallo is a version of mortadella made around Rome using horsemeat.
It is made in a cylinder form, weighing 12 oz (350g.) Inside, it is red coloured and has a mild flavour.
It is made from young horses between 1 and 3 years old, sourced from either Lazio or Tuscany.
Meat from a horse’s belly and spare ribs sections is minced finely, and seasoned with spices such as pepper, peppers and pistachio nuts
It is packed in a casing, and the sausage is aged 20 days in a warm, humid room on oak shelves.
It is made throughout the year.