Meat and pork butchery products

Guanciale or barbozzo (pig’s cheek o chin)
The pig’s cheek is triangular in shape, for processing purposes, is of medium...
Capocollo and lombetto
Capocollo and lombetto (loin) are two very popular foods among the pork...
Coppa
Coppa is a typical product linked to rural tradition and made using the head,...
Corallina
Corallina di Norcia is one of the best-known cured meats from Norcia. It is...
The chianina
The Chianina is perhaps the most noble and renowned of the various breeds of...
Morsels of Venison
Morsels of venison are made from lean deer meat, after the fatty parts and...
Porchetta
Porchetta is one of the traditional ways of preparing pork and can be...
Sausages and liver sausages
The processing of pork in Umbria is dominated by sausages, which are prepared...
Ham
A matured leg of pork is typically pear-shaped anddcovered with pepper in areas...
Sanguinaccio (Black pudding)
Black pudding is an ancient and tasty speciality. It is made from pig’s...
Ventresca
In Umbrian dialect, ventresca is a type of rolled up bacon, obtained from the...
Game
Umbrian cuisine is rich in recipes for game, like deer (stewed or minced for...
Barnyard animals
Chicken, rabbit stew and roast goose were all dishes that were eaten in certain...
Beef
Beef is one of the best products coming from the Umbrian countryside or, more...
Mutton
Until the beginning of the 20th century, Umbria was characterized by a certain...
Pork
The origins of the pig may be lost in the mists of time. In Etruscan times, the...
Coglioni di Mulo (Mule’s Balls) PDF Print E-mail

The name of this sausage product says a lot about its shape, which clearly brings to mind the testicles of the humble, precious animal that, for centuries, has helped the Apennine mountaineers in transporting their heavy loads up along the most impervious of paths.

This product can only be found in the Norcia area and its historical origin appears to be linked to the use of sausage products made from the meat of mules in Abruzzo.

Coglioni di mulo are made from lean pork, which is finely minced and then stuffed into natural pig casings with a piece of lard. Curing is done naturally in cool, moist rooms. Its distinguishing feature is that it is tied to a wedge of beech. Some people eat it after soaking it in red wine for two days.


( 14 Votes )