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€ 5,96 for 600g ca.
The Cotechino Crudo from Salumificio Pavoncelli is a true specialty that cannot be missed on your table during the Christmas holidays! A fresh pork product, stuffed in natural casing and tied with hemp twine. It is sold in a vacuum-sealed package.
Salumificio Pavoncelli revives the ancient tradition of Bassa Padana and offers a true must of winter cuisine, the Christmas and New Year's Eve celebrations: the cotechino. Its pairing with lentils is a must! The classic recipe of this Padano sausage, passed down for centuries, requires 33% lean pork, 33% fat (jowl and pancetta), and 33% skin or crackling (hence the name), minced and seasoned with salt and pepper.
This salami has origins even more ancient than zampone, at least two hundred years old, and was produced in Bassa Padana by the ancient corporation of lardaroli, sausage makers, or former butchers. The cotechino is capable of bringing to the table traditions rooted in the Padano territory since the Middle Ages.
The Cotechino Crudo from Salumificio Pavoncelli must be cooked before being consumed. The first thing to do is to soak it in cold water for about 12 hours. Then, it needs to be pierced with a fork to prevent the casing from breaking during cooking. Next, it is wrapped in a cloth or gauze and immersed in cold water. Gradually bring the liquid to boiling, which allows the sausage to cook. Let it cook for about three hours: the water should always boil very slowly so that the skin does not break. Then just take it out of the pot and the cotechino is served!
Ingredients: pork meat, pork fat, rind, salt, spices, herbs; acidity regulator: E326; antioxidants: E300, E301; preservatives: E250, E252.
Valori nutrizionali medi per 100g:
Energia KJ/Kcal 1488/360
Grassi 32,3g
di cui acidi grassi saturi 11,9g
Carboidrati 0,6g
di cui zuccheri 0
Proteine 16,6g
Sale 2,0g
The Cotechino is served piping hot, usually with a nice side of purée, lentils, or spinach. In Veneto, it is also served with pearà, perhaps alongside other boiled meats or cooked cabbage. In Emilia, it is often accompanied by a zabaione made with white wine and vinegar. We also recommend serving it alongside a good mostarda in the pure Mantuan or Cremonese style along with a good Lambrusco Grasparossa to enhance its pleasantness and spiciness.
Typical pinkish color, interspersed with the white of pork fat. When cut, the meat is soft and gelatinous. The smell is truly inviting and has delicate aromatic notes. Characteristic sweet flavor. To be consumed after careful cooking. Non-GMO, allergen-free, dairy-free, gluten-free, without added polyphosphates, only Italian meat.
€ 5,96
for 600g ca.
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Veneto
Raw Cotechino 600g
