I've seen this in Italy. Always wanted to make it after that.
Also called Coglioni di Mulo - mule's balls due to it's shape.
The white area inside is cured backfat.
Followed Len Poli's formulation.
Also called Coglioni di Mulo - mule's balls due to it's shape.
The white area inside is cured backfat.
Followed Len Poli's formulation.
Last edited: