by Mirko Emanuelli | 22 July 2012 | The Norcineries
Coglioni 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...
by Norcineria Mastro Peppe | 20 April 2012 | The Videos
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...
