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Typical products of camaiore

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Camaiore pork mortadella
Camaiore’s mortadella, called “sbriciolona” because it’s very fresh, it’s a typical cured meat in this area. The accurate processing of pork meat has made it rather well-known. It is sold in this area as well as within the country. With a sweet, delicate taste and fragrant aroma, it has the typical shape of a salami, dark colour and soft texture. It is made of a selection of pork meats such as the pork’s loin, shoulder and belly and spiced with salt, pepper, fennel, cinnamon and cloves.
The meat is grounded with dices of good quality firm fat, handpacked into casing and tied tightly. The sausage is left to ripen for about a week in an aired room and then it is dried in a cellar for a certain period of time, depending upon the weight of the mortadella. Today’s production is intended for local and regional consumption.
Area of Production: Versilia
Availability: all year
Producers: Bonuccelli Salumi, Camaiore; Artisan sausage and salami factory Triglia, Gombitelli.