Coglioni di Mulo di Norcia 250gr


Coglioni di Mulo or Cojoni di Mulo the “particular” butchery of Mastro Peppe. Inner piece about 250Gr.

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Mule jerks

Coglioni or Cojoni di Mulo, certainly the salami with the most particular name, the shape explains its name.

It is obtained by finely grinding the pork shoulder and the underside.

The Coglioni di Mulo 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.

How we make and season mule jerks.


  • Pork,
  • salt
  • Pepper
  • sucrose
  • garlic
  • orange peel,
  • wine
  • dextrose
  • natural flavors.

Does not contain:

  • lactose;
  • gluten.

Read carefully
The butchery could be sent vacuum-packed, the vacuum is made for transport, upon arrival of the product we advise you to remove it from the vacuum, and consume it not before 4-6 hours of rest in the fridge in the vegetable section, it must be removed from the fridge at least an hour before consuming it.

Mule jerks

Additional information

Weight 0,25 kg


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