by Mirko Emanuelli | 18 September 2011 | The Photos
Preparation Lonzini The freshly bagged lonzini , ready for massage and binding.
by Mirko Emanuelli | 18 September 2011 | The Photos
Sausages dry The sausages in the first cellar, the one with the fireplace, for the first drying.
by Mirko Emanuelli | 18 September 2011 | The Photos
Chimney preparation The fireplace in the first cellar is lit.
by Mirko Emanuelli | 18 September 2011 | The Photos
Preparation of sausages Mastro Peppe begins tying the sausages, freshly stuffed into the natural casing.
by Mirko Emanuelli | 18 September 2011 | The Photos
Lards for Mule Assholes The cut lards to be inserted into the gut, before worked, to make the Coglioni di Mulo.
by Mirko Emanuelli | 18 September 2011 | The Photos
Preparation of Garlic We chop the garlic for the sausages, when we have to process large quantities of meat we also use an electric grinder.
