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€ 7,80 for 650g confezionato S/V
The Cotechino is part of the ancient tradition of charcuterie in the Bassa Padana. A product that has become part of Italian culture and tradition, especially in winter cuisine and in particular for the year-end festivities. What kind of New Year's Eve would it be without Cotechino and lentils? Salumificio Pedrazzoli produces it from heavy pigs, from which it also obtains its noble salami.
This salami has origins even older than zampone, at least two hundred years, and was produced in Bassa Padana by the ancient guild of larders, sausage makers, and former butchers. Cotechino is capable of bringing to the table traditions rooted in the Padano territory since the Middle Ages.
The Salumificio Pedrazzoli is one of the rare salami producers in Italy with a closed-loop supply chain. From the animal feed to the final cotechino: everything is produced by internal agricultural companies owned by the Pedrazzoli family, ensuring a very tight supply chain control and high quality of the resulting product.
Cotenna di suino italiano, grasso di suino italiano, carne di suino italiano, sale marino, spezie; antiossidante: acido ascorbico.
Shelf life: sottovuoto: 1 mese
100g di prodotto contengono in media:
Valore Energetico Kcal 317
Valore Energetico Kj 1314
Grassi 27,1 di cui Acidi Grassi Saturi 8,3
Carboidrati 0,1 di cui Zuccheri 0,1
Proteine 18,2
Sale 3,35
The Cotechino from Salumificio Pedrazzoli is made with meat from heavy pigs that offer very tasty parts and a well-balanced fat gradient. The flavor is strong, and the creaminess is very pleasant because it comes from pigs that have only eaten products from owned arable land and no type of dietary supplement. These are cotechini that do not contain any type of preservative, dairy derivatives, no coloring agents, no added sugar, no flavor enhancers, and they are also listed in the celiac handbook as they are certified free from any source of gluten. We recommend pairing it with a good mostarda in the pure Mantuan or Cremonese style along with a good Lambrusco Grasparossa to enhance its pleasantness and spiciness.
Discover more about the history and cooking of cotechino.
The recipe for the classic cotechino, passed down for centuries, requires 33% lean pork, 33% fat (bacon and belly), and 33% skin or rind (from which the name comes), minced and seasoned with salt and pepper.
€ 7,80
for 650g confezionato S/V
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Lombardy
Fresh cotechino 650g
