is made from minced pork and spices, including fennel seeds, cinnamon, and cloves.

* Mortadella trequandina, produced in Trequanda, Tuscany, is made from a mixture of both lean and fatty pork.

* Mortadella nostrale di Cardoso is a traditional salami produced in Versilia, Tuscany; PAT Tuscany.

* Mortadella delle Apuane is produced in Massa Carrara, especially