Mortadella of Campotosto
History
Historical documents witness the production of this cold cut in the area of Campotosto since 1796. The main feature characterizing Mortadella of Campotosto is the local climate: the mountain chains surrounding the area, the nearby lake, and the orography of the territory create a particular climate providing the ideal factors for the maturation process, characterized by the cold north winds. The producers have decided to preserve in the processing of their mortadella the country tradition, in order to safeguard its identity; as a matter of fact, mortadella of Campotosto is not only a foodstuff or an economic product, but it also represents a tradition handed down through usages and knowledge. In order to preserve and enhance this precious cold cut, the producers of mortadella of Campotosto joined in 2008 in an association, whose members follow precise production technical specifications focusing on handmade processing.
