Coglioni di mulo NorciaCoglioni di Mulo, the salami with the most particular name (the shape explains its name!) is obtained by finely grinding the pork shoulder and the underside. The salami is enriched with natural condiments, such as salt, pepper and garlic, in the center a square-section lard is added. Stuffed strictly in natural casing, it is slightly softer than other cold cuts, it matures for 70/90 days, starting from the cellar with a wood-burning fireplace.

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