FRESH COTECHINO TO COOK
12,50 €
FAST SHIPPING
Guaranteed delivery 24/72 hrs.
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.
INGREDIENTS
FOOD EXPIRATION
We guarantee Maximum Freshness of all products and Storage and Shipping to maintain their integrity. The expiration date will depend on the format chosen and the type of product. For more details contact us.
CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
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:
- Take a large saucepan that allows the sausage to be placed inside while it is completely submerged in water.
- Remove the product from the vacuum bag.
- Make holes in the casing so that it does not break during cooking and the excess fat can escape.
- If you want a tastier result, you can wrap the cotechino in aluminium foil.
- Bring the water to the boil, turn down the heat to low and leave to cook for at least 2 hours.
- Once cooked, leave it to rest in its water for at least 20 minutes.
- Leave to cool and serve warm or hot to taste.
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.
