€18,90
€18,90
The Boccia di Cotechino is a fresh stuffed sausage to cook, produced using only selected 100% Italian pork. The Italian meat is manufactured with carefully selected spices and aromas that give the Boccia di Cotechino a unique and extremely delicate flavour.
The difference between Boccia di Cotechino and Classic Cotechino lies in the casing: in the case of the Boccia, it is made of the animal’s bladder which gives it its particular large and irregular shape. Due to its larger size, it also requires a longer cooking time than Classic Cotechino (about 2 to 3 hours depending on the size of the product), a process that allows Boccia di Cotechino to release its unique aromas, irresistible for those who love classic cooked meats.
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
COOKING METHOD
The cooking stages of the Boccia di Cotechino are very simple:
Before serving it, you can have a taste of its quality thanks to the delicious scent it will release in your kitchen. Its fragrance and delicacy make Boccia di Cotechino the perfect dish for winter dinners accompanied by lentils, spinach or mashed potatoes. And don't forget the mustard! A real must to serve Boccia di Cotechino.
PROCESSING
The peculiarity of Boccia di Cotechino lies in the hand-tying with twine. In this way, it takes on the typical "bowl" shape from which it takes its name. After being tied manually, Boccia di Cotechino is left to dry for about 12 hours in temperature and humidity-controlled drying rooms, just like classic Cotechino.
BACKGROUND
Boccia di Cotechino is a typical dish of our country, even if in many regions it is not as well known as Classic Cotechino. In fact, it is mainly a traditional plate of the regions of Northern Italy. For example, Cremona and Mantua are two of the cities where Boccia di Cotechino is considered a very traditional product made in very similar ways. In fact, it also maintains an almost identical name: Boccia Cremonese in the first case and Boccia Mantovana in the second one. Emilia Romagna and Veneto are also two regions this fresh sausage is traditionally connected to, but in these cases, it takes the name of "Bandiola" even though the processing is similar to the one of Boccia Cremonese and Mantovana. However, the one aspect that joins all types of Boccia di Cotechino in these regions and cities is the unique taste that makes it one of the most popular products during winter meals, especially during the Holidays!
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