The Mula (litterally Mule) produced in Novara, Vercelli, Asti provinces and in the Monferrato zone, is made out of second-choice Pork meat and is prepared according to a particular technique. Lean meat from the head is roughly cut; a 40% of salami mixture is added and everything is fixed with salt, pepper, garlic, nutmeg, stoves, cinnamon. Pork tongue is then added, after being kept under salt for 4 days, rinsed and dried.
This mixture is made into sausages in horse bowels, and this gives the finished product its name. Once finished, it looks like a watermelon because of it binding that divides the sausage in slices. After a two months seasoning, it can be eaten boiled and it is to be served hot.
Lean meat is coarsely cut head with pillow joins about 40% of body for sausage, and seasoned. It adds language pork previously kept in salt for about four days, washed and dried, and bags all in the equine gut (which gives its name to salami). The finished product takes the appearance of a melon because of tie with string, dividing it into many pieces. It is eaten boiled and served hot.
a) Raw material: pig meat and seconds pig tongue.
b) Technological: salt, pepper, garlic, nutmeg, cloves, cinnamon.
c) Additives: saltpeter.
About two months. Can then be put in lard melted in an earthenware jar: in this case is maintained, remaining soft for longer than one year.
Province of Novara, Vercelli and, in the province of Asti, Monferrato.
Source: Atlas of typical Italian products, Insor, 1989-1995