0902SF
Whole | 1Kg

19,90

0902SF

FRESH COTECHINO TO COOK 3 PIECES

Whole | 1Kg

19,90

Group-769

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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.

 

Ingredients

Italian pork, Italian rind, spolpo Italian pig heads, salt, marsala, flavourings and spices. Antioxidant: E301. Preservatives: E250

Ingredients

Italian pork, Italian rind, spolpo Italian pig heads, salt, marsala, flavourings and spices. Antioxidant: E301. Preservatives: E250

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Store in the refrigerator and consume by the indicated expiry date. COOKING TIPS: Put the product in a pan with plenty of cold water after having pierced it with a toothpick. Bring to a boil and then simmer for 2 hours.
NUTRITIONAL VALUES
Energy value
1636 kJ - 396 kcal
Fat
36 g
of which saturated fatty acids
12 g
Carbohydrates
<1 g
of which sugars
0 g
Protein
18 g
Salt
3 g

COOKING TIPS

To cook fresh Cotechino there are a few simple but extremely precise rules to follow:

  • Take a saucepan large enough to contain the whole sausage at the bottom and fill it with water 
  • Remove the product from the vacuum bag
  • Make small holes in the surface so that excess fat can come out without breaking the casing. If you want a tastier dish, wrap Cotechino in an aluminium foil
  • Cook util the water boils, then lower the heat and cook for at least 2 hours
  • Once cooked, turn off the heat and leave it in the water for at least 20 minutes. 
  • Serve warm or hot to taste.

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.

COOKING TIPS

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