€ 11,20 for 500g ca.
The story of Cotechino is a controversy in Italy. The Friulians claim it is their invention, while the Modenese retort that Cotechino is theirs and there is no debate. There are dozens of these friendly rivalries in our country, which signifies that Italy is the homeland of cured meats. Certainly, the art of putting meat into a casing to preserve it is ancient and linked to the tradition of butcher crafts, even Celtic ones. Cotechino contains only pork meat and rind, and its recipe depends on the various regional traditions of northern Italy.
The use of spices is a secret recipe. The first written recipe that gives a general indication is that of Pellegrino Artusi in 1910, the famous recipe no.322 for Cotechino Fasciato.
Free from dairy derivatives, gluten-free, does not contain glutamate, does not contain added sugars, included in the list for celiacs.
Shelf life: 1 year
Italian pork rind, Italian pork fat, Italian lean pork head, sea salt,
spices; antioxidant: sodium ascorbate; preservative: sodium nitrite
Allergens: none
Shelf-life: 26 months stored in a ventilated, cool, and dry place
Average nutritional values per 100g of product
Energy: 332kcal / 1375kj
Fats: 27.6g of which saturated 9.4g
Carbohydrates: < 0.1g of which sugars < 0.1g
Proteins: 20.8g
Salt: 2.80g
For its succulence, it requires a particularly de-greasing wine, and the absolute best is Lambrusco.
Excellent paired with the classic Mostarda Mantovana, it is a must with traditional lentils.
€ 11,20
for 500g ca.
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Emilia Romagna
Pre-cooked yellow paper cotechino
