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Coglioni di mulo

This delicacy can only be found in the tradition of Norcia, and its origins lie with the consumption of mule sausage, traditionally eaten in nearby Abruzzo.

The name is rather misleading: in fact this speciality is made from pork gut filled with finely-chopped pork and a long piece of lard in the centre. It is tied to a wedge of beechwood and left to mature naturally, like salami. Served as an antipasto, it can also be left to marinate in red wine for a few days to soften the texture.


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