Mortadella di Campotosto

Mortadella di Campotosto is a traditional Italian sausage originating from the town of Campotosto, in the Abruzzo region of Italy. It is a type of Mortadella, a large Italian sausage or luncheon meat made of finely hashed or ground, heat-cured pork.

History

The production of Mortadella di Campotosto dates back to the 15th century, when it was first made by local farmers in the Campotosto area. The sausage was traditionally made during the winter months, using the meat from pigs that were slaughtered in November and December.

Production

Mortadella di Campotosto is made from the lean meat of pigs, which is finely minced and mixed with cubes of lard from the same animal. The mixture is then seasoned with salt, pepper, and other spices, before being stuffed into a natural casing and tied with string. The sausage is then slowly cooked in a wood-fired oven for several hours.

Characteristics

Mortadella di Campotosto is characterized by its large size, typically weighing between 1.5 and 3 kilograms. It has a cylindrical shape, with a diameter of 10 to 15 centimeters. The sausage has a pink color, with visible pieces of white lard. It has a delicate, slightly spicy flavor, and a soft, moist texture.

Recognition

In 1998, Mortadella di Campotosto was recognized as a traditional Italian food product (P.A.T.) by the Italian Ministry of Agricultural, Food and Forestry Policies. This recognition helps to protect the traditional recipe and production methods, and ensures the quality and authenticity of the product.

See also

• List of Italian DOP products
• Italian cuisine
• Abruzzo