Weight (Kg): 1,00 Available:				COGLIONI DI MULO 1 kg (TDS00723) Vacuum pack of 200 gr ca each one A product of ancient origins appreciated from who is looking for strong tastes and flavors but at the same time different. It borns in the mountain of the central part of Italy and it is realized using the thin pork meats of shoulder, loin and trimming ham plus the 2% of lard or bacon far, that are minced and seasoned with salt and pepper. Notes: product vacuum packed subject to weight change (+/-5%)   Price: € 19,20 + vat 10%   Read Comments Write a Comment Print Details
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COGLIONI DI MULO
The sausage has the classic shape of big egg, in it is inserted a lard pork fat of 10 centimetres that have been kept in salt for three days. The mixture is put in a wrapping made of gut strips sewn by hand. The little salami are close with a big string that it shares in four slices, connected in pairs and dry in presence of fire and smoke, before maturing. Maturation takes place in warm and breezy rooms for about 10 days. The recommended maturing period is almost four months in cellars o in other suitable place. The pork meat used comes from farming of white breeds crossed and selected in the National territory. The product is vacuum packed to guarantee hygiene and a better quality.
HELPFUL ADVICES
Use for appetizers with cheeses and sausages or as snack spread on slice of bread freshly baked. Open the vacuum pack one or two days before using the product and liberates it from the packing. Wraps in a with cloth for one day in the refrigerator so it dries. Every time you eat it delete the first slice, if you are not using it for a day and then put it in the refrigerator always wraps in the cloth. If you respect this simple advice, the salami can be preserved for more than a month. Recommended temperature: +8°C/+12°C. Recommended humidity: 80% - 90%.
WINE
""Rosso Piceno", "Rosso Piceno Superiore", "Buraco" e "Collequanto" (for further information visit the RED WINE section.