Mule’s Balls

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.