Cojone di Mulo is a very common sausage in the land of Norcia, in Umbria. It is obtained from lean pork which, after being finely minced, is stuffed into casings. The seasoning takes place naturally, in cool and humid environments, for a period of 40 days.
Its taste recalls the most common flavors of our lands. Recommended in combination with a well-aged red wine in the bottle, with the right acidity and flavour, soft and full-bodied.
|| 300 g
|| Battilani Flavors
| Expiration date
|| 5 months
|| store at a temperature not exceeding 4°C
| Shipping method
|| vacuum packed
|| Pork, garlic, salt, pepper, dextrose, flavourings, sucrose, antioxidant: E301, preservative: E252.
|| seasoned sausage