Mortadella di Campotosto (Coglioni di Mulo)

Discussion in 'Curing' started by atomicsmoke, Nov 21, 2015.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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.
     
    Last edited: Nov 21, 2015
  2. idahopz

    idahopz Smoking Fanatic

    WOW that looks tasty!
     
  3. whistech

    whistech Smoking Fanatic SMF Premier Member

    Wow, that looks great!
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yooowzaaaaa! That looks Fantastic!

    POINTS!!!
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I agree.

    Wow. I need some.
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Thank you fellows.
     
  7. bmaddox

    bmaddox Master of the Pit

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

    atomicsmoke Master of the Pit OTBS Member

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

    atomicsmoke Master of the Pit OTBS Member

    Holding the balls
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Incredible and creative project!

    Point!

    Disco
     
  11. 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...
     
    Last edited by a moderator: Nov 29, 2015
  12. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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.
     

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