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Mortadella of Accumoli
History
It is a cold cut traditionally widespread in the area of Accumoli. It is still produced with traditional techniques, starting from the raw materials which come often from pigs bred in a semi-wild state in the Laga pastures.
Current Production Area in the Park: Mortadella of Accumoli is processed and matures in the Municipality of Accumoli, in the territory of Gran Sasso e Monti della Laga National Park.
Description
Mortadella of Accumoli is a traditional product of Regione Lazio obtained from the processing of loin, lard, and chest panniculus. The meat is finely minced and the final feature is given by the correct combination between thin and fat parts and by the cover in which the mixture is preserved, consisting of a piece of the large intestine. Mortadella of Accumoli has cylindrical shape and a final weight of about 1.5 - 2 kg, a dark red color with white streaks, and a sapid taste. The maturation process lasts about 4 months and characteristic wooden sticks are used to press it.
Product Availability: Mortadella is prepared in autumn and is ready after the scheduled maturation process. Given the limited production, the stocks are sold out in the first years of the month.
