€ 14,50 for vaschetta da 600/700g ca.
Cotevino from Vigneto dei Salumi is a unique tasting experience, not just a simple cotechino! The artisanal craft has driven Walter Ceradini and his collaborators to undertake new and surprising experiments using the special blend obtained from the aging process of the salami Giulietta or Isabella, which many others would have certainly discarded.
A blend that is very different from the wine we are used to drinking, a nectar rich in all the aromas and flavors of aging, while preserving the original aromatic and tasting profile of the original wine.
A blend that contains traces of salt, a characteristic for which it has been renamed Vino Cristallino. Vino Cristallino is the result of a unique processing in the world, a blend that physically consists of Amarone and Recioto but, spiritually, it embodies knowledge, love, and madness, meaning all those ways of being that guide and inspire the work of Vigneto dei Salumi.
An ingredient that brings together other products from the Vigneto dei Salumi line to create something truly unique! The Cotevino from Vigneto dei Salumi was the first product born from the use of Vino Cristallino. With a special dough that balances the presence of salt, the Cotevino at nose and palate has nothing to do with the classic cotechino.
During boiling, the complex aromas of meat and wine fill the kitchen. On the palate, it is not greasy at all; it is soft and has an extremely light round flavor. Cotevino is truly a food that can be addictive!
Cotevino is made by using a dough of meat and skin sourced from the best Italian heavy pork selection. The Cotevino mixture is then flavored with Cervia salt and T.E.B pepper, and finally packaged with Vino Cristallino, ready for cooking.
The Cotevino is soaked at room temperature for at least 12 hours in Vino Cristallino before being packaged, and then precooked in a mixture of water and Vino Cristallino, elements that enhance its particular artisanal processing. At home, when it's time to cook, you just need to fill the pot with enough water to completely cover the cotechino.
Then cook at low temperature with the lid on for at least 2 hours from the start of boiling the liquid.
The entire artisan production of the Vigneto dei Salumi finds its reason for being in the selection of raw materials: the meat used in the workshop comes exclusively from heavy Italian pigs of the Parma supply chain... Go to the Il Vigneto dei Salumi sheet
Ingredients: pork meat, Cervia salt, dextrose, T.E.B. pepper, natural flavors, crystal wine, preservatives E252
Nutritional values per 100g
Energy 342 Kcal
Proteins 13.3g
Fats 30.85g
Carbohydrates 1.7g
Sodium 1g
Potassium 0.2g
Allergens: the content of sulfites is minimal, not considered an allergen
The Cotevino from the Vigneto dei Salumi, once cooked, should be served immediately sliced, perhaps accompanied by polenta or anyway a side of cooked vegetables. You can also enjoy it with pearà, the typical Verona sauce that usually accompanies boiled meats: a real delight!
Cotevino is a product made from a truly precious cured meat, whose production is quantitatively limited in order to safeguard its quality.
It will be delivered to you in a tray where the precooked Cotevino is present, weighing approximately 450 grams, immersed in crystal-clear wine.
No store has ever had it and Spaghetti & Mandolino is the first to have it.
€ 14,50
for vaschetta da 600/700g ca.
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Veneto
Cotevino Cotechino pre-cooked in crystalline wine 650g
