or Connect
SmokingMeatForums.com › Forums › Preserving Food › Curing › Mortadella di Campotosto (Coglioni di Mulo)
New Posts  All Forums:Forum Nav:

Mortadella di Campotosto (Coglioni di Mulo)

post #1 of 12
Thread Starter 
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.
Edited by atomicsmoke - 11/21/15 at 9:51am
post #2 of 12

WOW that looks tasty!

post #3 of 12

Wow, that looks great!

post #4 of 12
Yooowzaaaaa! That looks Fantastic!

POINTS!!!
post #5 of 12
Quote:
Originally Posted by dirtsailor2003 View Post

Yooowzaaaaa! That looks Fantastic!

POINTS!!!

I agree.

Wow. I need some.
post #6 of 12
Thread Starter 
Thank you fellows.
post #7 of 12

Cured backfat?!?! Everything about that sounds amazing. 

post #8 of 12
Thread Starter 
Quote:
Originally Posted by bmaddox View Post

Cured backfat?!?!. 
Cured backfat (salted/cold smoked/air dried) was poor man's lunch when I was a kid. Now is top charcuterie treat.
post #9 of 12
Thread Starter 
Holding the balls
post #10 of 12

Incredible and creative project!

 

Point!

 

Disco

post #11 of 12

Not bad man! It is easier to shape into the "balls" if you use hog bladder. I can send you a piece in Italian on making it too...

post #12 of 12
Thread Starter 
I agree. But I had the bladder earmarked for another project. I would appreciate if you could send that piece.

Thank you and Disco for looking.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Curing
SmokingMeatForums.com › Forums › Preserving Food › Curing › Mortadella di Campotosto (Coglioni di Mulo)