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COOKED COTECHINO SLICES

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Nutritional values ​for 100g of product (Art. 272)

energy
1285 kj 310 kcal
fat
26 g
of which saturates
9,5 g
carbohydrate
0 g
of which sugars
0 g
protein
19 g
salt
2,2 g
dettaglio_prodotto_cotechino

History and
interesting facts

The origins of the cotechino are vague, but we could consider it the ancestor of all deli meats, it was solely prepared by the (“meat curers”) and the “salsicciari” ("sausage makers”) in ancient times. The first mention regarding cotechino is made in a ceiling price only in 1745, and the first recipe appears the following year. This deli meat is enhanced and ennobled thanks to the great father of Italian cuisine Pellegrino Artusi who, in his immense work, "Science in the kitchen and the art of eating well", speaks with great joy of the famous "cotechino fasciato" (“swathed cotechino”). In Mantua on August 15th, for the feast of the Madonna delle Grazie, after the pilgrimage, it is customary to eat the sandwich with the cotechino.

Organoleptic
properties

The sliced ​​Cotechino, steamed, shows a pink red color, a coarse, very fragrant "collagenous" paste. It is consumed hot, and is characterised by the texture of soft and sticky meat and by the perfect balance of spiciness.
It is a single portion of two slices to be heated in a bain-marie for a few minutes in its pre-made pouch, open the pouch and arrange the dish. Or remove from the wrapper and heat in the microwave. Some people put slices in a non-stick pan or on the grill. Excellent in all modes.

Pairing and Wines

The sharp, slightly piquant flavour requires a wine with good acidity, sharp, a bit rough, austere, rugged, full-bodied, for this reason Refosco and Nebbiolo are both perfect. The softness, the sumptuousness and the good flavour of the cotechino will be perfectly balanced by the character of these two wonderful wines.

The Cotechino is accompanied in its classic form by mashed potatoes and stewed lentils and - like Zampone - is a typical dish of the first day of the year. Some well-known chefs serve it with a salty zabaione, whipping the egg yolks with Cognac. In the provinces of Cremona and Mantua the tradition wants it to be served with spicy fruit compotes. An alternative proposal is to prepare it in a crust of bread wrapped in cabbage leaves previously blanched and baked. Also tasty in the grilled version where the characteristic flavour of the coals is added.
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