€11,50
€11,50
Cotechino is a cooked sausage widespread throughout Italy, even though its origins lie in the northern regions where it is part of the culinary tradition. Its name derives from the Italian word “cotica” meaning “pork rind”. In fact, it is produced using 100% Italian pork meat and rind.
Italian pork, Italian pork rind, spolpo Italian pig heads, salt, flavourings, dextrose and spices. Antioxidant: E301. Preservatives: E250
Italian pork, Italian pork rind, spolpo Italian pig heads, salt, flavourings, dextrose and spices. Antioxidant: E301. Preservatives: E250
TIPS TO FULLY TASTE IT
Cotechino, like Zampone, is the star of Italian winter dinners, especially during Christmas and New Year's Eve Holidays. Tasting pre-cooked Cotechino is a unique experience for the palate: once tasted, it will take you back in time to the kitchens of the past. It has an intense and spicy aroma, and a savoury and strong taste: aspects that make it tasty and unique. According to tradition, precooked Cotechino is eaten on New Year's Eve together with lentils as a wish for good luck and prosperity for the new year. It has an intense, strong flavour and is perfect with side dishes such as lentils or mashed potatoes. Obviously, with the right wine, the taste of Cotechino is even more special. We recommend a full-bodied red wine such as Lambrusco di Sorbara DOC, perfect to enhance the flavour of this sausage.
HISTORICAL BACKGROUND
The homeland of Cotechino is Emilia-Romagna. In fact, it is thought to originate in the Modena area. Modena, however, is not the only city where the tradition of Cotechino is rooted. Ferrara, Cremona, Mantova, Reggio Emilia and Parma are also famous for this culinary tradition. But who is the most ancient: Cotechino or Zampone? From historical evidence, Cotechino has the oldest origin. In fact, it seems that Zampone originated as an improvised variant of Cotechino. Which one is the best? We'll leave this choice up to you!
COOKING METHODS
How can I cook pre-cooked Steamed Cotechino? Here are two ways to prepare it:
PROCESSING
The mixture of precooked steamed Cotechino consists of lean, fat meat and pork rind. The proportions in which they are present depend on the producer's preferences, so they are not the same for every product. The processing involves choosing the best raw materials and balancing them according to the company's secret recipe that we have been handing down in the company for generations, which makes it very digestible, unlike many other products on the market. First, the mince is seasoned with salt, pepper and spices. Then, it is stuffed into natural casings, tied by hand, placed in an aluminium bag and steamed in the oven for about seven hours and left to cool.
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