Salami with an original shape and a unique and decisive taste. The name is due to the particular oval shape due to the packaging of the meats in a casing still sewn by hand, and to be tied in pairs of two so that they can be left to season on horseback or a wooden pole. The tradition taken up by our Craftsman of Cured Meats is very ancient, linked to the peasant habit of killing pigs for family needs during the cold and long winter period of our mountain areas. Its production is rather limited and this characterizes it as a niche product available almost exclusively in the production area. The peculiarity of this salami is that inside each casing, before filling, a bar of lard is inserted. which in addition to making the mule balls unmistakable, gives them a particular softness and flavor. The mule balls are prepared using lean pork from the shoulder, loin and the trimming of the ham, finely ground and seasoned with salt, pepper and white wine in which the cinnamon and clove have been infused. The dough is then left to mature for at least 24 hours in modern steel containers. During the seasoning, the dough is mixed several times before the bagging takes place manually. Then the gut is tied and a cross-shaped binding of the salami is practiced with the same string as if they were four segments.cchi.
SIZE: 400 grams - product subject to natural weight loss.
SPECIFIC NOTES:Medium to large seasoned salami.
ORGANOLEPTIC CHARACTERISTICS:Seasoning: 25-30 days -Form: typical stick.
INGREDIENTS:Pork meat, salt, pepper, chilli pepper, garlic, dextrose, sucrose, natural flavors.Antioxidants: E300. Preservative: E250, E252. Product without dyes, gluten-free, Milk and its derivatives. Inedible gut.
ADDITIVES AND PRESERVATIVES:Antioxidants E301, Preservatives E250 E252.
STORAGE METHOD: Cool and dry place.
AVERAGE DEADLINE:180 days.
RECOMMENDED COMBINATIONS:The mule balls are excellent as salami for any occasion and especially as a component of appetizers with their perfectly recognizable and characteristic slice. They can be eaten au naturel, accompanied by a good slice of bread, crescia or testo cake, but also after having been soaked in red wine for a few days. We recommend cutting it with a knife into slightly thick slices to fully savor its taste.