Cojoni (or Coglioni) of Mule

A butchery not strictly typical of Norcia, but for more than 70 years it has conquered a place among the nursine excellences.

How we make and season mule jerks.
A short video to show you how we do this small specialty, from the laboratory to the cellar.
A butchery even if not really traditional of Norcia now become an integral part of the typicality.

Do you want to order them? Go to our shop Mule jerks

Mule cojoni 250

Cojoni of Mule of Norcia