Mortadella from Cardoso is a salami rooted in the old traditions of the Versilia. It is seasoned with herbs typical of the Upper Versilia area, necessary to strengthen the taste of the product, prepared with pork meat and encased in pork or beef intestine.
For the preparation, the thinner and fatter parts of the meat are minced and mixed with salt, spices, crushed garlic, rosemary, thyme, wild fennel and other mountain herbs; it’s ready to be eatenafter a week of aging/drying, or alternatively, you can leave it to mature for up to 10 months.
