€12,50
€12,50
Fresh Cotechino is a ready-to-cook typical cold cut of Northern Italy. It takes its name from the pork rind, “cotenna” in Italian. In fact, this product is made with 100% Italian pork meat and rind. The outer aspect of Cotechino is very similar to the one of sausages, but its stuffing is much more similar to the one of the typical Italian Zampone.
Italian pork, Italian rind, spolpo Italian pig heads, salt, marsala, flavourings and spices. Antioxidant: E301. Preservatives: E250
Italian pork, Italian rind, spolpo Italian pig heads, salt, marsala, flavourings and spices. Antioxidant: E301. Preservatives: E250
TIPS TO FULLY TASTE IT
Cotechino, together with Zampone, is one of the protagonists of the richest winter dinners. Its spicy and intense scent and its savoury and tasty flavour will make you try the Italian typical aromas. Traditionally, this product is served with lentils on New Year's Eve as a wish for good luck and prosperity.
Given its particular and intense flavour, fresh Cotechino should be accompanied by strong side dishes such as lentils or mashed potatoes. For the wine pairing, we recommend a full-bodied red wine with a savoury and dry taste. A Lambrusco Mantovano DOC is perfect to enhance its flavour.
PROCESSING
The ground mixture of cotechino is mainly made up of fat, lean meat and rind. The ratio of these elements is not standard. In fact, it often depends on the secret recipe followed by each producer. Thanks both to the recipe handed down in the company for three generations and the raw materials chosen, Salumi Pasini ready-to-cook fresh Cotechino is tasty but also very digestible, unlike other similar products on the market. After obtaining a well-balanced mince, flavourings, salt, pepper and spices are added to the mixture. Afterwards, the blend is stuffed into natural casings. Cotechino is then tied by hand and left to dry for a whole day, so as to eliminate excess water. Once dried, it is vacuum-packed to best preserve its organoleptic properties.
HOW TO COOK IT
There are a few simple but extremely precise rules to follow for cooking fresh Cotechino:
HISTORICAL BACKGROUND
Cotechino is a typical sausage of Northern Italy, in particular of Emilia-Romagna. In fact, it is believed to originate in the Modena area. In addition to Modena, the tradition of Cotechino is extremely deep-rooted in Ferrara, Mantova, Cremona, Parma and Reggio Emilia. Cotechino is an older product than zampone even if its recipe has undergone many transformations over the years.
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