Mortadella di Campotosto

Mortadella di Campotosto (popularly called coglioni di mulo) is a salami produced in limited quantities in the territory of the comune (municipality) of Campotosto, in the province of L'Aquila, Abruzzo.

[1][2][3] Mortadella di Campotosto it is listed as a prodotto agroalimentare tradizionale (PAT) by the Italian Ministry of Agricultural, Food and Forestry Policies.

The tradition of mortadella di Campotosto is very ancient and is believed to be more than 500 years old as we know it today, although only a few Campotostari continue the tradition of mortadella, and only a few palates have the opportunity to taste it today, due to the rarity of the product.

[8] Mortadella di Campotosto is made only of pork, which swineherds and various farmers raised in the territory of the Monti della Laga.

It has a fine grain and, inside, it has a lard core along its entire length that characterizes the product compared to other cured meats.