Mortadella di Prato, a sausage made from cooked and stuffed pork, is characterized by a distinctive and spicy aroma with first notes of alchermes (liqueur originally dyed using cochineal insects and called "the dyer's grain"). It’s characterized by its dark pink color from which the white cubes of fat stand out. Suitable for elegant appetizers, it’s also used for doughs and fillings.

The Mortadella di Prato Association, which brings together all the producers of the characteristic salami, has promoted its recognition as IGP in 2016 and continues to support its promotion and consumption.