Mortadella di Campotosto (Coglioni di Mulo)

[atomicsmoke]

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.

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• atomicsmoke
• Nov 21, 2015

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• atomicsmoke
• Nov 21, 2015

The white area inside is cured backfat.

IMG_20151121_122120.jpg

• atomicsmoke
• Nov 21, 2015

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• atomicsmoke
• Nov 21, 2015

Followed Len Poli's formulation.

 

[idahopz]

WOW that looks tasty!

 

[whistech]

Wow, that looks great!

 

[dirtsailor2003]

Yooowzaaaaa! That looks Fantastic!

POINTS!!!

 

[pc farmer]

Yooowzaaaaa! That looks Fantastic!

POINTS!!!

I agree.

Wow. I need some.

 

[atomicsmoke]

Thank you fellows.

 

[bmaddox]

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

 

[atomicsmoke]

Cured backfat?!?!. 

Cured backfat (salted/cold smoked/air dried) was poor man's lunch when I was a kid. Now is top charcuterie treat.

 

[atomicsmoke]

Holding the balls

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• atomicsmoke
• Nov 25, 2015

 

[disco]

Incredible and creative project!

Point!

Disco

 

[evan m brady]

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...

 

[atomicsmoke]

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.