€19,90
€19,90
Fresh Cotechino to cook is a typical cold cut of Northern Italy. It takes its name from the pork rind, in Italian “cotica”. In fact, this product is made with Italian pork meat and rind. Even though Cotechino is very similar to a sausage, the inside mixture is much more similar to the typical Italian Zampone.
Cotechino and Zampone are the protagonists of the richest winter dinners. Its spicy and intense scent, and its savoury and tasty flavour, will allow you to taste the aromas of tradition. The custom is that this product is eaten with lentils on New Year’s Eve as a wish for good luck and prosperity.
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 TIPS
To cook fresh Cotechino there are a few simple but extremely precise rules to follow:
THE PERFECT MATCH
Given its particular and intense flavour, fresh Cotechino should be accompanied by strong-flavoured side dishes such as lentils or mashed potatoes. As 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 STEPS
The mince used to prepare Cotechino is mainly made of fat, lean meat and rind. The ratio among these ingredients can change depending on the recipe of each producer. Thanks to raw materials chosen and the perfect ratio achieved by the secret recipe handed down in the company for three generations, Fresh Cotechino by Salumi Pasini is tasty but also very digestible, unlike other similar products on the market. After adding flavourings such as salt, pepper and spices, the mince is stuffed into natural casings and tied by hand. Then, it is left to dry for a whole day, so that excess water comes out. Once dried, it is vacuum-packed to best preserve its organoleptic properties.
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. However Cotechino is also traditionally rooted in Ferrara, Mantova, Cremona, Parma and Reggio Emilia. The origins of Cotechino are even more ancient than the ones of Zampone but the recipe has undergone many transformations over the years.
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