How to make Campotosto MORTADELLA ITALIAN TRADITIONAL SALAMI

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Campotosto mortadella (popularly known as mule’s balls) is a typical salami from Abruzzo region, very common in the province of L'Aquila. Of course to make the original one you need to be in the municipality of Campotosto, but in the house we can create something very similar. • Let us know your experiences and your advice. • If you would like to support the channel, do not hesitate to contribute to the purchase of the necessary material ;) thanks in advance • / cuoredicioccolato • INSTAGRAM: https://www.instagram.com/cuoredicioc... • FANPAGE FACEBOOK: / cuoredicioccolato-385815471832597 • The salami is made by finely grinding high-quality, lean cuts of pork, like the shoulder and the thigh, then adding ground belly to give the right proportion of fat to the mixture. The pork mixture is wrapped around a distinctive chunk of fat (known as the lardello), around 10 centimeters long. A stick is stuck into the lower part of the binding, so that as the meat ages and dries out, the strings can be tightened. Once they have been prepared, the mortadellas are hung from a pole and exposed for around 15 days to the smoke of a fire fuelled with oak or beech wood. They are then transferred to natural aging rooms, where the tramontana (north wind) and the altitude (around 1,300 meters above sea level) ensure the ideal temperature and humidity for optimal drying. After three months they are ready to be consumed. The slices are dark red in color, with the lardello bright white. In the mouth, the meat is chewy and dense, while the fat is sweet and crisp. This important salami, with its full-bodied, lingering flavor, demands pairing with an equally significant wine.

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