• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Meat » Affettati » Mortadella » Mortadella di Maiale di Camaiore

Mortadella di Maiale di Camaiore

Mortadella di Maiale di Camaiore is a soft, cylinder-shaped mortadella, with a spicy smell and taste.

It is made throughout Tuscany, particularly in Camaiore and in Massarosa (both in Lucca province), but some say the ones in Chianti are as good if not better. They also say the sausage originated in Chianti.

It is made from pigs raised in the area, using trimmings from prosciutto (ham), lean meat from shoulder and fat from the jowls. The mixture is 50% meat, 50% fat.

The meat is minced, and mixed with spices that include salt, pepper, fennel seed, cinnamon, cloves, garlic, and wine, along with pieces of fat. Commercially made ones will add saltpetre. The mixture is packed in a natural casing (bladder) and secured with twine, then let mature for a week in a well-ventilated room, then let age for a period of time depending on how large the sausage is, from 5 months upwards.

It is made throughout the year,

Other names

AKA: Sbriciolona

This page first published: May 1, 2006 · Updated: Jun 12, 2018.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2022· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Primary Sidebar

Search

    Today is

  • St Peter’s Day
    Statue of St Peter

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.