The “Mortadella” of Camaiore, also called “sbriciolona”, is a typical salami produced in Camaiore. The accurate processing of meat, made it well known and appreciated not only locally. With a sweet, delicate flavor and a fragrant aroma, it has the typical shape of salami, with a dark color and a smooth texture. For the preparation are used choice meats from loin, shoulders, neck and pork bacon, according to ancient tradition, in addition to herbs and spices, salt, pepper, fennel seeds, cinnamon and cloves. The meat is put together with pieces of hard fat, kneaded by hand and stuffed into natural casings with a tight binding. The product is left to mature in an airy place for about a week and then placed to season for a period that varies depending on the weight of the sausage. Current production is about 300 ql a year, intended to a local and regional consumption. It is produced in some farm in Camaiore and Massarosa.
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