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bale d'asu

'ass's balls' sausage

A sausage of Cuneo in western Piedmont, made with pork (60%), beef (20%) and donkey meat (20%), spiced and sewn by hand into a cow's intestine into a form that resembles an ass's testicles. Similar to cotechino, it's eaten fresh and boiled and is typical served on 8 December, for the feast of the Conception.

Text © Dana Facaros and Michael Pauls

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