More on our organic Cotechino Fresco Bio:
The origins of Cotechino are very ancient and involve processing and preserving all the parts of the pig for a whole year without wasting anything. Like with other deli meats, preparation takes place during the winter months. This product is typical of poor communities made up of large families, which were relatively cut off due to long distances. Cotechino is a high-energy food which was prepared by the peasant families themselves; each family used their own individual recipe, following ancient techniques passed down from father to son. Widely produced, this is a typical product of Modena.
A fresh sausage which must be cooked, Salumificio Pedrazzoli’s Cotechino is made from medium-ground lean pork mince. The rind, however, is more finely ground. The basic curing mix is salt and pepper, with the possible addition of wine, water, flavourings, spices and aromatic herbs.
RECOMMENDED PAIRINGS: Cotechino must be eaten cooked, cut into slices around 1 cm thick. Traditionally served with lentils or beans, it is often presented on a bed of mashed potato. We recommend pairing it with classic local sparkling wines typical of Emilia and Mantua, such as Lambrusco.
No added preservatives
No added sugars
Listed in the coeliac handbook